This dish combines toad-in-the-hole sausages and a Yorkshire pudding-style batter. It’s super- quick to prepare and kids love it! Make sure your pan or dish has high sides and the oil and sausages are hot before adding the batter – this helps it to puff up. I’ve served mine with buttered silverbeet to boost your iron intake.
- 3 eggs
- 1¼ cups milk
- ¾ cup flour
- ½ cup grated cheese
- 1 tbsp chopped herbs
- 1 tsp wholegrain mustard
- 3 tbsp oil
- 1 red onion, halved and sliced
- 6 large sausages
- Fresh rosemary
- 1 bunch silverbeet
- 30g butter
- Squeeze of lemon
- Sprinkle of fresh nutmeg
- Sea salt and cracked pepper
- Preheat the oven to 180°C.
- Whisk together eggs, milk, flour, cheese, herbs and mustard. Season well and set aside for 10 minutes.
- Heat the oil in a large, oven- proof frying pan and saute the onion and sausages over a gentle heat for 8-10 minutes until golden and nearly cooked.
- Using tongs, cut each sausage into 4. While the pan is still hot, carefully pour over the egg mixture, dot with fresh rosemary and place the pan on a flat tray.
- Bake for 20-25 minutes until well puffed and golden.
- For the buttered silverbeet, remove any hard white stems and chop roughly. Simmer in boiling water for 4-5 minutes until wilted and dark green.
- Drain well and toss with the butter, a squeeze of lemon and fresh nutmeg. Season well and serve.