Was looking forward to this, am quite partial to toad in the hole!
4oz plain flour
Half tsp salt
Half pint milk and water
Half lb skinless sausages
Put the flour and salt into a bowl. Add the egg and half the liquid. Gradually stir in the flour and beat until smooth then add the rest of the liquid. Grease a shallow ovenproof dish, put in the sausages and then pour over the batter. Bake at 220 for 40-45 minutes until well risen and golden.
No idea why it has to be skinless sausages, I have made this before and just used regular sausages but I stuck with the recipe and reluctantly bought skinless ones. Didn’t actually know you could buy skinless, I was just going to buy sausages and remove the skin until I came across a packet of skinless ones in the supermarket. Pretty straightforward to make, but I was pretty disappointed with the lack of puffiness, I had been expecting gloriously puffed up toad/hole, whichever is the batter.
I served this with peas and onion gravy, and despite it not looking as puffed up as if hoped it was actually really brilliant, a good Sunday evening comfort food. I wasn’t looking forward to the sausages, they were actually ok but next time I would just stick with good sausages with their skin on, didn’t see the advantage of using skinless sausages.