We've given our classic toad in the hole recipe a vegetarian twist, by using meat-free sausages as opposed to pork. Be sure to leave the mixture to rest to guarantee fluffy batter, and add fresh thyme leaves for extra flavour.
Serve with lashings of homemade onion gravy and simply steamed seasonal veg for a comforting, crowd-pleasing meal.
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Yields:
4 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
520
Ingredients
4
medium eggs
150g
plain flour
300ml
milk
4
thyme sprigs, leaves picked
8
vegetarian sausages, we used Linda McCartney's, see GH Tip
2
red onions, cut into 8 wedges
2Tbsp.
vegetable oil
100g
red onion chutney
Directions
Step 1Preheat oven to 220°C (200°C fan) mark 7. Make the batter by whisking together the eggs and flour until smooth. Slowly add the milk, whisking until smooth. Whisk through the thyme and plenty of seasoning. Leave to stand until needed.
Step 2Put the sausages, red onions and oil into a 25.5 x 35.5cm (8 x 14in) roasting tin, and cook in the oven for 15min, until browned.
Step 3Once browned, remove tin from oven and carefully pour in the batter. Dollop over the chutney and return to the oven for 30-35min, until deep golden and puffed up. Serve with a green salad and mustard, if you like.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
