I need to share this recipe with you.

I meet up with a Swedish lady and her husband every month at The Farmer's Market in Nantwich ( last Saturday of the month)

She loves our meat and I asked her to share her Toad in The Hole recipe with us.

 

There's a Swedish twist to this recipe, can you spot it?

 

Here it is:

TOAD IN THE HOLE

 

INGREDIENTS:-

 

100g plain flour

twine of salt

1 egg

250ml milk (or milk and water)

50g lard or fat

250g best quality Great Tasting Meat's pork sausages

 

METHOD:-

 

Mix the flour and the salt in a basin, make a hollow in the centre and drop in the egg.

 

Stir with a wooden spoon and add the liquid gradually until all the flour is worked in.

 

Beat well and add the remaining liquid.

 

Skin the sausages and cut in half. Place in a dripping tin and cook in a hot oven – 220 degrees C (425F) or gas mark 7 – for about 10 minutes.

 

Pour the batter over the partly cooked sausages and cook for a further 30 minutes.

 

NOTE:

1. The consistency of the batter is important for good results – it should be like single cream.

2. The sausages can be browned first (with the skin on) to intensify the flavour. This also minimises greasiness.

 

AJ is going to try this at the weekend and will report back on Monday (or sooner)