Toad in the Hole

by Richard Johnson January 17, 2019

This traditional Toad in the hole recipe brought to life, with Little Brixton Rum BBQ sauce and just 2 other ingredients! Perfect for when the weather turns a little colder!

Serves 4 people
2 red onions
oil
8 pork sausages
7 eggs
350g plain flour
225ml light beer
rosemary
Salt
1/2 jar of Little Brixton Rum BBQ Sauce

Method
*Heat the oven to 220 degrees
*Slice onions and fry in a small saucepan. Add the meat from one of the sausages and continue to fry on medium heat for 20 mins. Once cooked, add Little Brixton Rum BBQ Sauce and cook for a further 2 minutes.
*Place sausages into a tray and drizzle oil over then put in the oven for 15 minutes
*Whisk eggs in a bowl and add the flour. Add a pinch of salt. Gradually whisk in the milk and beer to make a smooth batter
*Add a small sprinkling of rosemary to sausages in the oven and pour in the batter
*Leave to cook for 30 minutes and then serve into portions and top with the gravy!