Catherine Wheel Toad in the Hole
Try this swirly, whirly toad in the hole with a Bonfire Night twist as a fun way to feed the whole family before the celebrations begin. If you can’t buy a 500g swirled sausage in the supermarket, a butcher can easily make one for you – just ask them not to portion and link the sausages.
Prep: 10 mins | Cook: 30 mins
Serves 4 people
Ingredients
- 30ml rapeseed oil
- 500g spiral sausage or 12 chipolatas, linked
- 2 large FREE eggs
- 150g plain flour
- 180ml milk
- Sea salt and cracked black pepper
- 5g fresh thyme, leaves picked
Method
- Preheat the oven to 220C/200C fan/gas 7.
- Drizzle the oil into an ovenproof pan or circular dish and lay the sausage on top. Place it in the preheated oven and cook for 10 - 12 minutes until the sausage begins to colour.
- In the meantime, crack the eggs into a jug before whisking in the flour. Pour in the milk while continually whisking until you get a thin, smooth batter. Season with salt and pepper and stir through the thyme.
- Remove the sausage pan from the oven and quickly, but carefully, pour over the prepared batter. Place it back in the oven and bake for 25 - 30 minutes until the Yorkshire pudding is golden, risen and crisp.
- Serve straight to the table alongside seasonal greens and cover with a generous pour of the gravy.
