Recipe: Sausage and apple toad in the hole

Posted on Oct 5 2016 - 4:00pm by Samantha Clark
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As the leaves crisp up and fall from the trees, so do the apples. Another great thing about Autumn. And they come in so many different variations to suit all tastes. They’re great as snacks alone or with cheese (what doesn’t go with cheese!), baked in pies, served in salads, made into chutneys or used in traditional meals, like today’s recipe.

They’re not only flavourful but they’re full of powerful antioxidant properties that can stave of brain cell degeneration, they’re a great resource for fibre to help with bad cholesterol,  they’re high in potassium which lowers blood pressure, risk of stroke and heart disease as well as aid in basic function and recent studies suggest that apple juice can help with inflamed airways and relieve asthmatic symptoms. With all these benefits and more, we’re tempted to make our own orchard!

sausage-and-apple-toad-in-the-hole

Ingredients:
2 tbsp olive oil
Pack of Waitrose 6 British Pork, Leek and Chive Sausages
1 large red onion, thinly sliced
2 Tree Matured English Cox Apples, cored, peeled and quartered
6 fresh sage leaves
100g plain flour
2 essential Waitrose
Free Range Eggs, beaten
200ml semi-skimmed milk

Method:

  1. Preheat the oven to 220ºC, gas mark 7. Place the oil in a large cast iron gratin dish or roasting tin and heat in the oven until very hot. Add the sausages, sliced onion and apple quarters and baste with the hot oil. Tear the sage leaves into pieces and scatter over the sausages. Cook in the preheated oven for 10 minutes until sausages are just starting to brown.
  2. While the sausages are cooking, sift the flour into a bowl and season. Whisk in the eggs and milk to give a smooth batter. Pour the batter over the sausages and return to the oven for 25–30 minutes until the batter is puffy, crisp and golden and the sausages are browned and cooked through. Serve with creamy mashed potato and spring greens. Waitrose logo

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