Toad in the Hole with Wholegrain Mustard
4 people
30 minutes
30 minutes
Ingredients
- 1 pinch Black Pepper
- 3 - Fresh Egg
- 500 ml Milk
- 100 ml Olive Oil
- 225 g Plain Flour
- 1 tbsp SuperValu Fresh Parsley Flat Leaf chopped
- 1 tsp SuperValu Fresh Rosemary roughly chopped
- 1 handfull SuperValu Mixed Baby Salad Leaves to serve
- 1 pinch SuperValu Salt
- 6 - Superquinn Award Winning Irish Sausages
- 1 tbsp Wholegrain Mustard
Method
- Sift the flour into a bowl with a pinch of salt and pour in the milk. Break the eggs into the bowl and add the wholegrain mustard. Whisk to a smooth batter and season with salt and pepper. Set aside for 30 minutes to rest, then add the herbs.
- Preheat the oven to 220°C/gas mark 7.
- Heat 1 tablespoon of the oil in a pan set over a medium heat and add the sausages. Cook for 6 to 8 minutes, until browned. Remove from the pan and set aside to keep warm.
- Pour the remaining oil into a deep baking dish measuring about 25cm x 30cm. Place the dish in the oven and heat the oil for 5 to 8 minutes, until just smoking.
- Carefully remove the dish from the oven and pour in the batter. Place the sausages in the batter, then return the baking dish to the oven and bake for 20 minutes, until golden and just firm.
- Serve hot with a baby leaf salad.
