Toad in the hole was something I never really grew up with, unlike most families I know. I was introduced to the stuff about a year ago and I’m actually quite a fan. It isn’t the healthiest of meals though.
So today I decided to make a low fat version of toad in the hole to die for. The recipe is from BBC Good Food, but I’ve managed to make it lower in fat using Musclefood’s virtually fat free sausages.
If you’re not a fan of pork sausages then using venison sausages may be an idea for this dish – and certainly would make it quite a bit more exotic! I feel that, next time, using Musclefood’s fat free chilli and garlic sausages would add tonnes of flavour and, at 0.066g saturated fat per sausage, would be divine for the waistline!
Toad in the hole with red onions and thyme batter (serves 4)
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 leaf
steamed carrots and cabbage, to serve
- 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.
- 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.
- 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.
It really is that simple.
As I said, my version may well have been lower in fat by using the virtually zero fat sausages – but it could be lower in fat STILL by using they’re certified fat free chilli and garlic sausages which I have in my freezer, ready for next time!