Most children in my acquaintance could probably eat a whole plate of just sausages for dinner if they were given half the chance. My children are no exception and they love it when sausages are on the menu. As none of my children particularly enjoy (please read absolutely hate and wouldn’t touch with a barge pole) mashed potato, they are not on the menu too often. This seems to change in the summer months when the BBQ emerges from its winter hibernation to perform its summer duties.
We had leftover sausages from a BBQ over last bank holiday weekend and to use them up I decided the kids and I would make Mini Toad in the Holes. Pancakes always go down well, so why not add sausage to the mix to make them extra special? Unsurprisingly as soon as I mentioned cooking with sausages I had a couple of children following me eager to get started!
To make 12 mini toad in the holes:
- 8 cooked and cooled sausages
- 100g plain flour
- 50g ground oats (you can grind in a food processor) or smooth porridge
- 2 medium eggs
- 300ml whole milk
- Preheat the oven to 200ºc and put a silicone muffin case into each of the muffin holes. Spray them with frylight or paint them with oil using a pastry brush.
- Slice the sausages using a table knife.
- Place the flour and ground oats into a bowl or large jug and mix. Season the mixture and whisk in the eggs.
- Gradually add the milk and whisk to form a batter.
- Spoon or pour equally into the muffin cases and then divide the sliced sausages among them.
- Place in the oven for 25-30 minutes. They are done when they are golden and the mixture no longer looks wet or tacky at the bottom and they easily lift out of the muffin cases.
The children eagerly gobbled these for two nights without a single complaint. Maybe they should be on the menu more often in the future!