Toad in the Hole with Cornish Roasting Salt
Free Range Traditional Primrose Herd Sausages in super quick sausage and squash toad in the hole generously seasoned with Cornish Roasting Salt blend for all the flavours of Autumn in a quick pinch of Garlic, Onion, Rosemary and Sage and of course Cornish Sea Salt.
To make this recipe you will need:
- 180ml milk
- 2 eggs
- 140g plain flour
- 6-8 chunks of root veg such as squash, parsnips, celeriac and carrots, approx 2cm pieces
- 6-8 sausages
Alter the quantities as needed. This will feed 4 happily.
Serve with mashed potatoes, steamed kale tossed in butter & a pinch of roasting salt, and onion gravy.
Method
Preheat your oven to 180C. Put a deep baking tray big enough to hold all of your veg and sausages with room for the batter in the oven to heat. Add the root veg in first and roast for 10 minutes. Add the sausages in for another 15 minutes then add a large glug of sunflower oil and heat to smoking. Mix the flour, eggs and milk into a batter with a whisk, and add to the sausage pan. Quickly return to the oven and bake until golden and crispy which should be around 25-30 minutes.
Serve with mashed potatoes, steamed kale, and onion gravy.
ENJOY XX
