Put the 8 chipolatas in a roasting tin with 1 tbsp sunflower oil, then bake for 15 mins.
Make up the batter mix. Tip 150g plain flour into a bowl with ½ tsp salt, Mix with a mixing rod or mixer, then slowly add 150 ml semi-skimmed milk, whisking all the timeuntil the dough is uniform, then strain so that there are no lumps.Leave to stand for 5 mins.
Remove the sausages from the oven and pour in the batter mix, transfer to the top shelf of the oven, then cook for 25 - 30 mins, until risen and deep golden brown. If not, continue cooking.When you see that it is golden on the outside, Toad in the hole is ready.
Serve with gravy and veg.
Notas
Toad in the hole nutrition facts
Nutrition facts for 1 serving
Calories 430
Carbohydrates 34 g
Total Fat 28 g
Saturated fat 9 g
Sugars 5 g
Fibre 2 g
Protein 18 g
salt 2.4 g
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