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Toad in the hole

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsB1, B2, B3, B12, H, C, D, E, P
    MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. Ingredients (serves 4)

    2. 500g thick beef or pork sausages

    3. 5 chat potatoes, washed and quartered

    4. 1 large red onion, cut into thin wedges

    5. 1 tablespoon olive oil

    6. 1 cup plain flour

    7. 1 egg

    8. 1 cup milk

    9. 1 tablespoon grain mustard

    Instructions Jump to Ingredients ↑

    1. Preheat oven to 200°C. Combine sausages, potatoes and onion in a 26cm x 19cm base measurement ovenproof lasagne dish. Drizzle with oil and toss until well combined. Bake for 20 to 25 minutes or until sausages start to brown.

    2. Sift flour into a bowl. Make a well in the centre. Combine egg and milk and stir into flour. Add mustard and season.

    3. Pour batter over sausage mixture. Shake dish to distribute evenly. Bake a further 40 to 45 minutes or until batter is golden and well-risen. Cut into squares. Serve with steamed shredded cabbage, if desired.

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