A healthier spin on toad in the hole, these use sausages from our Eat Flexi range, which are made with 30% vegetables and pulses. Full on flavour, with little fuss.
- CourseMain meal
- Prepare5 mins
- Cook25 mins
- Total time30 mins
Pour 1 tsp oil into 4 individual rectangular pie dishes (or see cook’s tip), then put them on a baking sheet and place in the oven. Heat the oven to 220ºC, gas mark 7.
Add the chipolatas to the hot tins, turning to coat in the oil. Season with black pepper and cook for 5 minutes. Meanwhile, beat the flour, eggs and milk together in a jug with a generous pinch of salt to make a smooth batter. Mix in the herbs.
Carefully pour the batter around the sausages in the hot tins and return to the oven for 20 minutes more, until puffed and dark golden and the sausages are cooked through with no pink meat and the juices run clear.
Heat the gravy according to pack instructions, if using, and steam or boil the green vegetables to your liking. Serve with the toad in the holes.
For a single large toad in the hole, bake for 25-30 minutes. If you have time to spare, make the batter up to 12 hours ahead, cover and chill until ready to cook.