Toad in the hole with brown ale gravy
A classic dish that all of your residents will love. Sausages baked in crispy Yorkshire batter, served with Crushed potatoes and brown ale gravy.
Pork
Autumn
Winter
Summer
Spring
Main courses
Ingredients
Toad in the hole with brown ale gravy
−
+
£15.6
Method:
Vegetable oil
/ml
100.0 ml
0%
Egg
/g
750.0 g
0%
Whole milk
/ml
500.0 ml
0%
KNORR Professional Mixed Peppercorn Puree 750g
/g
70.0 g
0%
Water
/ml
500.0 ml
0%
Plain flour
/g
500.0 g
0%
Knorr® Professional Gluten Free Gravy Granules for Meat Dishes 25L
/g
120.0 g
0%
Water
/l
1.0 l
0%
Brown Ale
/ml
500.0 ml
0%
/
Method:
-
Vegetable oil 100.0 ml
-
Egg 750.0 g
-
Whole milk 500.0 ml
-
KNORR Professional Mixed Peppercorn Puree 750g 70.0 g
-
Water 500.0 ml
-
Plain flour 500.0 g
-
Water 1.0 l
-
Brown Ale 500.0 ml
Preparation
-
Method:
- place the oil in pan . Bake in 200c oven .
- To make batter whisk together the egg, milk, KNORR Professional Peppercorn Puree,water and flour until smooth and allow to rest for 20 minutes.
- Cook the sausages on a tray in the oven until golden brown. and slice in half lengthways.
- pour the batter onto the hot oil add the sliced cooked sausages.
- bake at 200c for 10 minutes then lower the temperature to 160c cook for a further 30-35 minutes.
- To make the gravy whisk the KNORR Gluten free gravy for meat onto 1Ltr of boiling water, then add 500ml of brown ale and simmer for 10 minutes.
- When cooked remove toad from oven and serve with crushed new potatoes and spring onions, tenderstem broccoli and KNORR Gravy with brown ale.
