Cheat's toad-in-the-hole recipe
This speedy and easy version of toad-in-the-hole uses quick-cook chipolata sausages and pancake mix for the batter. It's a great way to get a satisfying and hearty dinner on the table in 35 minutes.
See method- Serves 4
- 5 mins to prepare and 30 mins to cook
- 452 calories / serving
Ingredients
- 8 chipolata sausages, separated
- 2 tsp vegetable oil
- 155g bottle pancake shaker mix
- 1 large egg, beaten
- 180g pack curly kale
- 350g broccoli, cut into florets
- 4 heaped tsp onion gravy granules
Each serving contains
- Energy
- 1895kJ 452.0kcal
- Fat
- 22g
- Saturates
- 7g
- Salt
- 1.8g
- Sugars
- 7g
of the Reference intake
Carbohydrate 41.7gProtein 22.1gFibre 5.3g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Gently pinch the middle of each sausage, then twist and cut to make 16 smaller sausages. Divide the oil between 8 holes of a nonstick muffin tin and tilt the tin to make sure the holes are covered evenly. Divide the sausages between the holes and bake for 12 mins.
- Meanwhile, shake the bottle of pancake shaker mix to loosen. Pour in the beaten egg and 200ml cold water. Replace the cap and shake the bottle for 2 mins or until the mixture is smooth.
- Remove the sausages from the oven and increase the heat to gas 7, 220°C, fan 200°C. Gently shake the tin to move the sausages around a little, then pour the batter equally into the 8 holes so the sausages just poke through the top. Return to the oven and bake for 15-17 mins until puffed up and golden (do not open the oven door before this).
- Meanwhile, simmer the kale in a pan of boiling water for 6 mins, adding the broccoli after 2 mins. Drain. Put the gravy granules in a measuring jug and add 280ml boiling water. Whisk for 1 min or until smooth. Serve with the mini toad-in-the-holes, kale and broccoli.
- See more Sausage recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
