Availability: In stock
This is an alternative to Toad in the Hole using mini sausages in a herby Yorkshire Pudding.
120g strong plain flour
¼ tsp salt
2 large free range eggs
300ml full cream milk
2 tbsp rape seed oil
500g mini sausages
4 shallots, sliced
1-2 tsp fresh thyme leaves
25g fresh parsley, chopped
Make the batter first. Place the flour and salt into a basin and gradually whisk in the eggs and milk, season with some ground black pepper.
Place the oil in the base of the AGA Portmeirion Roasting Dish and slide it onto the floor of the roasting oven to heat for 5 minutes. Add the sausages and shallots. Place back on the floor of the roasting oven for about 5 minutes then turn the sausages and shallots and cook for a further 5 minutes.
Add the herbs to the batter.
2, 3, 4 and 5 oven AGA: Slide the Roasting Dish onto the third set of runners down in the roasting oven and cook for 30-35 minutes until the batter is risen and golden.
Serve at once.
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