Wild boar sausage toad in the hole
Serves 4
Easy
Total time:
This is a simple twist on a classic – swapping out everyday pork bangers for something a little more adventurous
Skip to ingredients
- 100ml sunflower oilplus a little extra for frying
- 150g plain flour
- 250ml whole milk
- 4 large eggs
- 1 tbsp creamed horseradish
- 1 tbsp thyme leaves
- 8 wild boar or venison sausages
- to serve redcurrant jam or mustard
Nutrition: per serving
- kcal867
- fat59.7g
- saturates17.7g
- carbs45g
- sugars4.6g
- fibre8.1g
- protein33.4g
- salt2.8g
Method
step 1
Heat the oven to 220C/fan 200C/gas 7. Put the sunflower oil into a large baking dish (about 32cm x 25cm) and put in the oven to get hot. Whisk together the flour, milk, eggs, horseradish and thyme with lots of seasoning to a smooth batter and leave to stand for 5 minutes. Heat a little oil in a frying pan and fry the sausages until brown all over.
step 2
Remove the hot baking dish from the oven and carefully pour in the batter. Nestle in the sausages and put back in the oven for 20-25 minutes or until risen and golden.
step 3
Serve the toad in the hole with some buttered greens and redcurrant jam or mustard.
