Toad in the Hole

The rather magnificent sausage that I used for this was a Cumberland style whirl from my local supplier of rare breed middle white pork - Ravensworth Grange Farm . If you live in the North East then you owe it to yourself to try their pork - seriously tasty meat from seriously happy pigs! A classic toad in the hole was the obvious choice - I browned the sausage in a hot oven for 10 mins with plenty of oil, then poured in the batter (75g plain flour, 1 egg, 130ml milk, salt & pepper) and cooked for a further 30 mins. It was served with caramelised onions, roasted carrots and parsnips and steamed savoy cabbage. It was all over far too quickly for my liking! Comfort food for a cold night, just a shame the end product looked slightly rude to a childish mind....