Toad in the hole

We love pork so include both sausages and bacon in this recipe. We normally like a combo of Jolly Hog Caramelised Porkers and Porky Blacks. Well, it would be rude not to!

Swap the flour for gluten free, for a great gluten free alternative. All our sausages are gluten free!

Ingredients (serves 2-3)

-       1 pack of Jolly Hog sausages
-       1 pack of Jolly Hog Black Treacle Smoked Bacon
-       2 free-range eggs
-       125g plain flour
-       300ml full fat milk
-       1 leek (chopped into 1cm chunks)
-       Handful of thyme
-       large glug of oil
-       sprinkle of salt and pepper

Method

Preheat the oven to 220C/Gas 7

Whisk together the eggs the slowly add the flour and then the milk, salt and pepper, giving it a good mix to make sure you have gotten rid of any lumps. Leave to rest whilst you prepare the rest.

Wrap the sausages in the bacon. Put the sausages and oil in a medium roasting tin, bake the sausages for 15 minutes or until the oil is hot and smoking.

Carefully remove the tin from the oven. Chuck in the leek and the thyme, and gently pour in the batter.

Pop back in the oven and cook for approx. 20 – 30 minutes until puffed up and golden.

Serve with gravy and sweet potato mash for the ultimate 'end-of-the-week' comfort meal.

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