Toad-in-the-hole with red onions & thyme batter

Recipe uploaded by

Sara Buenfeld

21 ratings

Recipe by Sara Buenfeld

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1. Preheat the oven to 200C/Gas 6/fan oven 180C. Tip the onions into a small shallow non-stick tin (about 23x30cm/ 9x12in). Arrange the sausages on top of the onions, then add the oil and roast for 20 minutes.
2. While they are roasting, make the batter. Sift the flour into a bowl, drop the egg in to the centre and beat in the milk a little at a time until it makes a smooth batter. Stir in the mustard and thyme and season.
3. Pour the batter quickly into the tin and return to the oven for 40 minutes until the batter is risen and golden. Serve with steamed carrots and cabbage.

Per serving

293 kcalories, protein 23g, carbohydrate 36g, fat 7 g, saturated fat 2g, fibre 1g, salt 2.36 g

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Ingredients

• 1 red onion , cut into wedges, layers separated
• 8 thick low-fat pork sausages
• 1 tsp olive oil

FOR THE BATTER

• 100g plain flour
• 1 medium egg
• 300ml skimmed milk
• 2 tsp wholegrain mustard
• 1 tsp fresh thyme leaves
• steamed carrots and cabbage, to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 30 - 40 mins

Cook 40 mins

Ingredients

• 1 red onion , cut into wedges, layers separated
• 8 thick low-fat pork sausages
• 1 tsp olive oil

FOR THE BATTER

• 100g plain flour
• 1 medium egg
• 300ml skimmed milk
• 2 tsp wholegrain mustard
• 1 tsp fresh thyme leaves
• steamed carrots and cabbage, to serve

Per serving

293 kcalories, protein 23g, carbohydrate 36g, fat 7 g, saturated fat 2g, fibre 1g, salt 2.36 g

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