Farmhouse Sausage Toad in the hole
This Farmhouse Sausage Toad in the hole is the perfect recipe to use up all those roasted leftovers! Tasty snags in Yorkshire pudding with gravy - yum!
30 minutes
Capable Cooks
6
What you’ll need
- 1 pack Dan & Steph’s Farmhouse Sausages
- 3 Tbsp olive oil
- 3 Leftover roast potatoes, chopped into chunks
- 2 leftover sweet potatoes, chopped into chunks
- 2 leftover carrots, chopped into chunks
- Leftover stuffing, chopped into chunks
- 6 Brussels sprouts, halved
- 1 onion, thinly sliced
- ¾ cup Plain Flour
- ½ tsp. salt
- 2 eggs
- 1 ¼ cup milk
- 1 Tbsp. rosemary
- Gravy to serve
How to make it
- Preheat oven to 200˚ Place olive oil into deep baking dish and place in oven for 5mins or until very hot.
- Place sausages into baking dish and cook for 10 mins.
- Meanwhile, combine flour and salt in a bowl. Make a well in the centre. Whisk together milk, eggs and rosemary in a jug. Add to flour mixture and whisk until batter is smooth.
- Remove roasting pan from oven. Quickly add leftover vegetables, stuffing, onion and brussels sprouts to baking dish.
- Carefully pour the flour batter over the sausages and vege.
- Place back in oven and bake for 30 to 35mins or until puffed up and golden.
- Remove from oven and drizzle with gravy.
