Ingredients
Method:
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Vegetable oil 100.0 ml
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Egg 750.0 g
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Whole milk 500.0 ml
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KNORR Professional Mixed Peppercorn Puree 750g 70.0 g
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Water 500.0 ml
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Plain flour 500.0 g
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Water 1.0 l
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Brown Ale 500.0 ml
Preparation
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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.
