1. 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.
Chef Inspiration