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Toad in the hole with brown ale gravy

Toad in the hole with brown ale gravy – recipe

A classic dish that all of your residents will love. Sausages baked in crispy Yorkshire batter, served with Crushed potatoes and brown ale gravy.

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Ingredients

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Method:

A classic dish that all of your residents will love. Sausages baked in crispy Yorkshire batter, served with Crushed potatoes and brown ale gravy.

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Preparation

  1. Method:

    • Place the oil into an oven dish then place into a pre-heated oven .
    • To make batter whisk together the egg, milk ,water and flour until smooth and allow to rest for 20 minutes.
    • Brown the sausages in a pan then remove and place into the oven dish.
    • 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 the gravy.