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Nutrition Facts
Serving Size 1 (248g) Recipe makes 6 servings The following items or measurements are not included below: 50 g vegetable lard
Calories 626
Calories from Fat 392		(62%)
Amount Per Serving		%DV
	Total Fat 43.6g	67%
	Saturated Fat 14.9g	74%
	Monounsaturated Fat 19.0g
	Polyunsaturated Fat 6.0g
	Trans Fat 0.3g
Cholesterol 185mg		61%
Sodium 1389mg		57%
Potassium 506mg		14%
Total Carbohydrate 26.5g		8%
	Dietary Fiber 0.9g	3%
	Sugars 0.2g
Protein 29.6g		59%
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Toad-In-The-Hole

Recipe #382012 | 1½ hours | 40 min prep

⁽⁰⁾ RATE IT NOW Print Recipe

By: mortar&pestle
Jul 19, 2009

Really really good - but really really bad for the hips For individual serves cook chipolatas/cocktail sausages in muffin tins until golden then add batter and cook for 10-15 minutes.

SERVES 6 (change servings and units)

Ingredients

1 1/2 cups plain flour
2 teaspoons chives, chopped
2 eggs
300 ml milk
50 g vegetable lard (shortening)
450 g sausages, Cumberland (or good quality pork sausages)
1 teaspoon salt
1 teaspoon pepper

Directions

1
Preheat the oven to 220°C Sift the flour into a bowl with a pinch of salt & pepper. Make a well in the centre of the flour. Whisk the eggs with the milk and chives, then pour this into the well in the flour. Gradually whisk the flour into the liquid to make a smooth batter. Cover and leave to stand for 30 minutes.
2
Put the fat into a roasting pan and place in the oven for 3-5 minutes. Add the sausages and cook for 15 minutes. Turn sausages twice during cooking.
3
Pour the batter over the sausages and return to the oven. Cook for about 20 minutes, or until the batter has risen and golden. Serve immediately.