FreeFrom Toad in the Hole
Wheat, gluten, corn, nightshade, dairy
& nut free; can be soya free
We made our toad in the hole with The Black Farmer sausages, made with ‘90% prime British pork’, totally gluten free and
absolutely delicious. Comments from our tasters, when they had dug them out of the ‘toad’ included ‘very tasty – would eat again, and again...’, ‘delicious, good grainy mouthfeel – a proper jolly sausage’, ‘yummy, herby and great skin’, ‘really meaty and tasty’.
If you wish to try these paragons of the sausage world, they are available at Tesco, Sainsbury, Asda, Budgens and Morrisons and cost just under £2.50 for a 400g pack of six sausages – or you could call them on 020 7978 4132 or check their website at www.theblackfarmer.com
12 gluten free ‘fat’ sausages
1 large egg
150g / 5 1/2oz gluten-free flour – we used Doves Farm
200ml / 7fl oz soya or oat milk
70ml 2fl oz water
sea salt and freshly ground black pepper
lard or rapeseed/sunflower oil
Cook the sausages on the hob or in the oven until they are just cooked but not too brown.
Heat the oven to 200C/400F/Gas mark 6.
In a food processor whizz the egg with the flour, milk and water and some seasoning.
Lay the sausages out in a flat ovenproof dish, ideally a metal one, add around a tablespoon of lard or a couple of tablespoons of oil and heat in the oven until the fat is really hot. Pour the batter over the sausages and return to the oven. Bake for 35 minutes or until the batter is slightly risen and tanned. Serve at once.
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