Easy English favourite, kids love it. It's comfort food, and so simple. Serves 4 with spuds and veg.
Ingredients:
12 pork chipolatas
For the batter:
140g plain flour
2 large free range eggs
175ml milk
1 tsp mustard of your choice
good pinch of salt.
Equipment:
Bowl and whisk or mixer
Loaf tin, preferable stoneware, but metal is also fine.
Pre-heat the oven to 200 degrees C
Place the chipolatas in the loaf tin horizontally so they all bend in the middle and poke out both sides and place in the oven for about 5-10 minutes, until the ends are browning and they are starting to sizzle.
Meanwhile, make the batter. Sieve the flour and make a dip in the flour, add the eggs, mustard and pinch of salt, then a few drops of milk. Slowly combine with a whisk, adding more milk as you combine the ingredients, if you add the milk too quickly, the mix might get lumpy, don't worry too much, as with an electric mixer, you can beat out the lumps and beat in plenty of air. Whisk the batter until smooth light and fluffy.
By now, your sausages should be sizzling, take them out of the oven and pour the batter over, there will be more sizzling!
Place the tin back in the oven and bake for a further 25-35 minutes, until golden brown, give it as long as you can without it browning too far so that your "hole" is well cooked through.
Allow to cool a little divide into four trying to allow toads per person and serve with spuds, veg and a lashings of gravy.
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