Name: Mini Toad in the Hole
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 5 (500 grams) good quality beef sausages; 1 1/2 cup plain flour; 375 ml beer; 2 eggs; 2 tablespoon sage leaves, sliced; gravy, fried onions, to serve; Mushy peas; 4 cups frozen peas; 90 grams butter; 4 mint sprigs; 2 teaspoon caster sugar; 1/2 cup water (approx)

Ingredients

5 (500 grams) good quality beef sausages

1 1/2 cup plain flour

375 ml beer

2 eggs

2 tablespoon sage leaves, sliced

gravy, fried onions, to serve

Mushy peas

4 cups frozen peas

90 grams butter

4 mint sprigs

2 teaspoon caster sugar

1/2 cup water (approx)

Method

1.Preheat oven to 220°C. Lightly grease a shallow 6-hole Texas muffin pan.

2.Heat a frying pan on medium. Cook sausages 8-10 mins, turning, until almost cooked through.

3.Sift flour into a bowl and make a well in centre. Gradually whisk in combined beer, eggs and sage to form a thick batter.

4.Place one sausage diagonally in each muffin recess. Place in oven 5 mins until very hot. Pour batter evenly over sausages. Bake 15-20 mins until puffed and golden.

Mushy peas

5.Meanwhile, in a medium saucepan combine peas, butter, mint and sugar. Cook on medium heat, 5-8 mins, stirring, until tender. Discard mint. Puree peas using a stick blender. Add enough water to bring to the consistency you like. Season to taste. Keep warm.

6.Serve hot toads with gravy, mushy peas and fried onions.

Women's Weekly Food