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Make this chorizo toad-in-the-hole, then check out our classic toad-in-the-hole. Use up any leftover batter with our yorkshire puddings or yorkshire pudding wrap.

Ingredients

  • 8 small chorizo sausages
  • 6 shallots or baby onions, peeled
  • 125g flour
  • 3 eggs
  • 300ml milk
  • 4 sprigs rosemary

Method

  • STEP 1

    Heat the oven to 200c/fan 180c/gas 6. Roast the sausages and shallots in an ovenproof dish or 4 individual dishes, for 10 minutes. Put the flour, eggs, milk and a pinch of salt in a jug and, using a hand-held blender or mixer, whizz until smooth. add the rosemary to the sausages then pour in the batter. Increase the oven to 220c/fan 200c/gas 6 and cook for 20-30 minutes until golden.

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