My Favourite Recipe ; Next Week, Marc Millon Looks at Wine for the Festive Season

Summary

---

This hearty, warming sausage recipe comes from Lloyd Maunder made using their award winning Devon Chunky. They are crafted at Greendale business park on the outskirts of Exeter Savoury 'Toad in the Hole' Muffins Ing redients Six award winning Devon Chunky Chipolata Pork Sausages from any Lloyd Maunder shop 1/2onion, sliced 75g plain flour 15g mustard powder 1 Free Range egg 150 mls of milk Salt and pepper Method Pre-heated your oven to Gas Mark 7/ 220[masc ordinal]C/425[masc ordinal]F. Place the sliced onions in the bottom of a pre-greased, six portion, muffin tin before cutting the sausages in half and resting on top of the onions. Place the muffin tin on the middle shelf of the oven and cook for 10 minutes. While the sausages are cooking away, it's time to make the batter. Mix the mustard powder with the flour in a bowl. Crack the egg into the mixture before gradually whisking in the milk until it's smooth. Add a pinch of salt and pepper to finish things off. With the batter mix ready, take the muffin tin from the oven and pour it over the onions and sausages before returning to the oven to cook for a further 15-18 minutes. Keeping a keen eye on things, you'll know it's ready once the batter has risen and is a beautiful golden brown.

To finish One will never be enough so place two 'toads' per portion onto pre-heated plates. The plate will come together when served with carrots, red cabbage and creamy sliced potatoes. For those who love a little extra indulgence, add 150 mls of red wine, 3 tbsp of redcurrant jelly and a sprinkle of freshly chopped thyme to a pan. Reduce by 1/3 and stir in one tbsp of gravy granules to thicken before pouring over.

See the full content of this document

Extract

---

My Favourite Recipe ; Next Week, Marc Millon Looks at Wine for the Festive Season

There you have it, an indulgent take on one of the UK's most cherished tradi...

See the full content of this document

---