Mini ‘Toad-in-the-Hole’
I attended the 2005 Christmas in November at Fairmont Jasper Park Lodge and got this recipe from Julie Van Rosendaal, Author, ‘One Smart Cookie’ and ‘Grazing’ cookbooks. It is a fun version of Yorkshire Pudding. Kids love this as there is a surprise in the bite-size buns and delicious. The bonus is that they are remarkably love in fat and great for a fun breakfast, portable snack and lovely as a nibbly with a glass of Shiraz after the kids are in bed.
- 6 small or 3 large chicken sausages (or any little sausages you have on hand)
- 1/2 cup flour
- 1/2 cup milk
- 1 large egg
- Salt & pepper to taste
Preheat oven to 350℉
Cut sausages in to 1 inch pieces. Spray mini-muffin pans with non-stick spray and put a piece of sausage into each cup. Stand sausage upright if you can. Bake for about 10 minutes, until sausages begin to brown. Turn oven up to 450℉, leaving the sausages inside oven. (Need hot pan and oven for the batter)
In a medium bowl (or magic bullet), whisk together the flour, milk, egg, salt and pepper.
Remove muffin pan from oven and quickly pour a tablespoon of batter around each sausage. Return pan to hot oven for 15-20 minutes, until puffed and golden.
Serve warm, but can be pack away for picnics or travel snacks and served cold.
