Page 44 - British Hen Welfare Trust - Chicken & Egg Issue 3

Sausage & Apple Toad in the Hole
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
100
g plain flour
2
essential Waitrose Free Range Eggs, beaten
200
ml semi-skimmed milk
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 min-
utes 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.
Recipe kindly supplied by Waitrose