Toad in the hole
Reduced fat pork sausages, grilled
Plain White Flour
Egg, whole, raw
2 medium, raw
300 g, halved if large
6 g, 6 sage leaves
320 g, Savoy, leaves separated, trimmed and roughly chopped
Gravy granules, dry
2 tablespoon(s), level
1 teaspoon(s), level
- Heat the grill to medium-high and cook the sausages for 15 minutes, turning occasionally until cooked through.
- In a mixing bowl, whisk together the flour, eggs and milk, then season to taste and set aside in the fridge until needed.
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Put ½ tablespoon of the oil into a large, nonstick frying pan and set over a medium heat. Add the shallots and cook for 10 minutes until softened and golden
- Put the remaining oil into a 2-litre baking dish and put in the oven for 3-4 minutes until the oil is very hot. Remove from the oven and pour in the batter, then top with the sausages, shallots and sage, return to the oven and bake for 25-30 minutes until golden and risen.
- Meanwhile, cook the cabbage in a pan of boiling water for 3-5 minutes, or until just tender, then drain well.
- To make the gravy, whisk the granules into 200ml boiling water in a small jug until smooth and thickened, adding a little extra water if needed. Stir in the mustard. Serve the toad in the hole with the cabbage and gravy on the side.