Hey everyone, it is John, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sausage popovers (aka mini toad-in-the-holes). It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
This classic Toad in the Hole recipe is spiced up with Cajun flavors and Andouille sausage. If you want to make these Mini Toad in the Holes veggie, you can easily use veggie cocktail sausages (I believe Quorn make some), or cut up large veggie sausages into small chunks. If you like this recipe… Sausage and tomato popovers recipe.
Sausage Popovers (aka Mini Toad-in-the-Holes) is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s easy, it is quick, it tastes yummy. Sausage Popovers (aka Mini Toad-in-the-Holes) is something that I’ve loved my whole life. They are nice and they look wonderful.
To begin with this particular recipe, we have to first prepare a few components. You can have sausage popovers (aka mini toad-in-the-holes) using 6 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Sausage Popovers (aka Mini Toad-in-the-Holes):
- Get 1 cup all purpose/ plain flour
- Prepare 1 large egg
- Make ready 2 cup milk
- Get 1/2 tsp salt
- Take 6 pork link sausages
- Take 6 tbsp vegetable oil, lard or beef dripping(s)
Add the eggs to the well and whisk together gently. The combination of Yorkshire pudding and sausages usually finds fans,but to make toad-in-the-hole something to pick up in the hands, I cook individual 'little toads' - they are no more trouble to do. Put sausage and half slice of cheddar cheese on crescent roll. Fold rolls over, pinch edges together and prick top with fork.
Steps to make Sausage Popovers (aka Mini Toad-in-the-Holes):
- In a large bowl, add the flour and make a well in the middle with a spoon. Break the egg into there.
- Add the salt and begin to whisk the egg into the flour. As this gets a bit stiff, start to add the milk as you whisk until you have a batter.
- Leave the batter aside to rest while you make the sausage balls…
- Take kitchen scissors and snip each sausage into two peices. Remove the skins and shape each piece into a ball.
- Pour half a tablespoon of oil or fat into each hole in a twelve hole muffin tin and put it into an oven heated to 400C. It's a good idea to place a baking tray on the shelf below to catch any dripping fat.
- Spray a frying pan with cooking spray and put on a medium heat. Add the sausage balls and brown them on all sides (this should take 8-9 minutes)
- The oil in the muffin tin will be very hot by now, so be careful doing the next step. Put the sausage balls into the muffin tin, one into each hole, then quickly pour a quarter cup of batter over each one, doing so as quickly as you can to keep the oil hot. Some people take the tin out of the oven onto the hot hob to do this, others just keep the tin in the oven and add the sausage and batter carefully while it's half in there.
- Cook them for 15-20 minutes, or until golden, puffed and crisp.
Nigel Slater shares the secrets behind his perfect toad in the hole recipe: skinless sausages, red hot dripping and a few hidden extras. Wrap each piece of skinned sausage meat in a piece of cured ham. Make sure your dinner is fully cooked and piping hot before serving it up. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up. When the fat is hot, add the sausages and I often use pork chops with quartered apple and stuffing balls which is really lovely!
So that is going to wrap this up for this exceptional food sausage popovers (aka mini toad-in-the-holes) recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
