- 600ml skimmed milk
- 3 eggs
- 250g plain flour
- Handful of fresh herbs (e.g. rosemary & thyme), chopped, or 1-2tsp dried sage, thyme or oregano
- Freshly ground black pepper
- 8 full fat sausages, or 12 venison or half-fat sausages
- 1 tbsp vegetable (rapeseed) oil
- 1 medium onion, thinly sliced
- Spray oil
- 1 pint gravy made with Bisto Reduced Salt Beef Gravy Granules
The deliciously herby batter in the old favourite needs no further carb accompaniment. This recipe uses skimmed milk to reduce the total fat. Your choice of sausages (including the quantity) will also affect that total. If you’re using full-fat sausages, try fuller flavoured ones like Lincolnshire or Cumberland and have 2 per person.
Preheat oven to 200 oC (fan oven). Place a large deep baking tin (the one I use measures 35cm x 27cm) in the oven with the oil.
To make the batter mix the milk & egg together. Place the flour in a large bowl and gradually add the milk mixture, whisking to prevent lumps. Season with pepper only and add the herbs.
When the oven is hot, add the sausages to the tin and brown for 10 minutes.
After that turn the oven temperature down to 180 oC and add the batter to the tin.
Meanwhile, fry the onion in a non-stick frying pan with a good few squirts of spray oil for about 10 minutes. When ready add to your gravy.
Serve the toad with 2 portions of seasonal vegetables, the onion gravy and brown sauce! (HP Reduced Sugar & Salt Brown Sauce of course!).