Wild boar sausage toad in the hole
- Preparation and cooking time
- Total time
- Serves 4
- 100ml sunflower oil, plus a little extra for frying
- 150g plain flour
- 250ml whole milk
- 4 large eggs
- 1 tbsp creamed horseradish
- 1 tbsp thyme leaves
- 8 wild boar or venison sausages
- to serve redcurrant jam or mustard
- STEP 1
Heat the oven to 220C/fan 200C/gas 7. Put the sunflower oil into a large baking dish (about 32cm x 25cm) and put in the oven to get hot. Whisk together the flour, milk, eggs, horseradish and thyme with lots of seasoning to a smooth batter and leave to stand for 5 minutes. Heat a little oil in a frying pan and fry the sausages until brown all over.
- STEP 2
Remove the hot baking dish from the oven and carefully pour in the batter. Nestle in the sausages and put back in the oven for 20-25 minutes or until risen and golden.
- STEP 3
Serve the toad in the hole with some buttered greens and redcurrant jam or mustard.