When I got my beloved Kenwood mixer for Christmas, there was an offer to get a free attachment with it. I asked for my first choice and low and behold, one month later my mincer/sausage making attachment arrived! I’ve been dying to give it a try for ages and this weekend I finally did it. I only went and made my own flippin sausages!
Obviously this requires a mincer & sausage maker to actually make the sausages – but you could just use regular shop/butcher bought sausages for the toad in the hole recipe.
Here is what you will need to make about 6-8 sausages.
- 600g Pork (Half lean meat & half fat) COLD
- 100g Breadcrumbs
- 1 Egg
- 1tsp Dried Sage
- 1/2tsp Garlic powder
- 1/2 tsp Onion Powder
- Plenty of Salt & Pepper
- Sausage Casings (from the butcher)
Here is what you will need to make Toad in the hole for about 4 people.
- 8 Sausages
- 150g Plain Flour
- 200ml Whole Milk
- 2 Whole Eggs
- 2 Egg Whites
- Salt & Pepper
- 1 tsp Oregano (Optional)
- 2 tbsp Olive Oil OR Goose Fat
First up – soak the casings in cold water for at least 30 minutes.
Set up your mincer according to the manufacturers instructions. Make sure that your meat/fat is really cold.
Soak the breadcrumbs in water then pass through a sieve and squeeze out any excess water. Place the breadcrumbs into the mince and add the egg, sage, garlic powder, onion powder and plenty of salt & pepper. Mix well and place in the fridge to keep cold.
Wet the nozzle and then precede to feed the casing onto it. (Keep your rude thoughts to yourself please!) Tie a knot in the end.
When all the meat has been pushed through, remove it from the machine. From the tied end – start to twist where you want your sausages. Always twist one away from you then the next one towards you and so on. When you get to the end – tie a knot and cut the excess casing off.
Toad in the Hole
Prepare the batter by whisking together the milk, eggs, egg whites, oregano and salt & pepper. Sift the flour into a bowl then gradually add in the liquid (whilst still whisking) until you get a smooth batter. Alternatively you could put all the ingredients in a food processor and blitz until you achieve the same result.
Preheat your oven to 220°C/Fan 200°C.
Place the sausages into a roasting tray along with the olive oil/goose fat and put into the oven to roast for 10 minutes.
Take the roasting tray out the oven then, whilst the fat is still hot and spitting – pour in the batter and put straight back into the oven.
Serve with carrots and gravy. Or even with beans if that takes your fancy.
I must say though, I can’t believe how filling this dish is. Considering how cheap it is to make I was pleasantly surprised at the size of the hole it filled! And it was thoroughly satisfying to have a go at making my own sausages. One I will be making again I think!
And on that note I bid you lovely lot adieu.