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Toad in the Hole

by Bryony Harrison (follow)
Poems on the Page: tinyurl.com/pgyyx76
Dinner (2274)      Lunch (1798)      Sausages (23)      Venison (1)     
No one quite knows where the name 'toad in the hole came from', but rest assured, this traditional British dish never had any toads in it. History does, however, record many other types of meat other than pork sausages being used as a filling. These include steak, kidney, lamb, and even pigeon. For this recipe, I have stuck with sausages, but gone for venison rather than pork. Venison is leaner than pork, has a more robust flavour, and a strong gamey taste. Based on the brands I used, each serving is about 369 calories.

Preparation Time: 20 minutes
Cooking Time: 35 minutes
Makes: 3 servings

6 venison sausages
1 egg
120g tinned sweetcorn
100g wholemeal self-raising flour
25g light margarine
175ml almond milk
1/2 tsp dried rosemary

Pre-heat the oven to 220 ༠C/ 200 ༠C fan/400 ༠F/6 Gas.

toad in the hole

Put the margarine in a roasting dish and allow to melt in the oven until very hot.

sausages, venison

Take the dish out the oven and spread the sausages evenly inside.
Turn the temperature down to 190 ༠C/ 170 ༠C fan/350 ༠F/4 Gas.
Cook the sausages for fifteen minutes.

toad in the hole

Beat the egg and add the milk.

Beat the mixture into the flour.
Scatter the sweetcorn over the sausages.
Pour the batter over the sausages and sweetcorn.

Scatter the rosemary on top.
Turn the temperature up to 200 ༠C/ 180 ༠C fan/375 ༠F/5 Gas.

toad in the hole

Bake for another twenty minutes.

Serve with gravy.

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