Recipes
Classic toad in the hole
Juicy chipolatas and sticky red onions hunker down among crisp and airy batter.
Juicy chipolatas and sticky red onions hunker down among crisp and airy batter.
Cook: 40 Mins
Serves: 4
Price: £1.14 per serving
Nutritional Information
Each 231g serving contains
Energy
4911kj
508kcal
4911kj
508kcal
25%
Fat
29.8g
29.8g
High
43%
43%
Saturates
8.1g
8.1g
High
41%
41%
Sugars
6.5g
6.5g
Low
7%
7%
Salt
1.27g
1.27g
Med
21%
21%
of your reference intake.
Typical energy values per 100g:
2126kj/508kcal
Typical energy values per 100g:
2126kj/508kcal
Ingredients
150g plain flour
3 eggs
200ml semi-skimmed milk
12 pack Asda Extra Special Pork Chipolatas
1 large red onion, cut into 6 segments
3tbsp vegetable oil
3 sprigs thyme or rosemary
Method
1
Put the flour in a bowl, make a well in the centre, then add the eggs and slowly beat in the milk with a whisk until just smooth. Season, cover and put in the fridge to rest for at least 30 mins, but ideally overnight.
2
When ready to cook, preheat the oven to 220ºC/200ºC fan/gas 7.
3
Put the sausages and onion in a roasting tin or ovenproof dish around 26x20cm. Pour over the oil, mix to coat and roast in the preheated oven for 8 mins.
4
Carefully remove from the oven and gently pour the batter around and on the sausages and onion.
5
Cook for a further 20–22 mins until puffed up, golden and the batter is cooked through.
6
Garnish with the thyme or rosemary and serve.