Toad in the Hole is a massive favourite in my household. It’s the King of Sausage Dishes. Step aside Gluten Free Sausage & Mash… Hello Gluten Free Toad in the Hole!
Living in a household whereby gluten and dairy are not hugely loved by Mark & I, Toad in the Hole is a definite ‘Homemade Luxury.’ I have yet to ever see a Gluten Free and/or a Dairy Free Toad in the Hole on a restaurant menu. (Please let me know if you ever do!) But for now I thought I would create my very own Gluten Free Toad in the Hole recipe… with a slight twist… using The Black Farmer’s Pulled Pork Sausages!
So Toad in the Hole is all my favourite things put on one plate. Who doesn’t like their food submerged in Yorkshire Pudding?! Making Yorkshire Pudding Batter is much like making Pancake Batter.. its incredibly simple & you will always have the main ingredients in your cupboard! All you need (to make it gluten free & dairy free) is a gluten free flour, some corn flour (corn starch in the USA), some dairy free milk & an egg! Who doesn’t have that in the cupboard?! Also I put the leaves off of a few sprigs of fresh thyme into my mixture & I must admit it really made a difference. Not just to the taste of the gluten free toad in the hole, but also to the appearance of the batter once cooked, & of course the smell!
In this particular recipe I decided to try out some brand new sausages that I haven’t tried before. They were the brand new Pulled Pork Sausages from The Black Farmer. I am a massive fan of pulled pork & I had never come across pulled pork sausages until this day. I have to admit they were amazing. You could definitely taste plenty of delicious pulled pork throughout every single bite! I would highly, highly recommend giving them a try if you fancy a slightly different sausage; they are the best!
One slight problem with the pulled pork sausages from The Black Farmer is that they are not dairy free, they contain butter. So unfortunately for those of you who cannot eat dairy these sausages are off the menu. (The Black Farmer do Dairy Free Sausages just not the Pulled Pork ones & they are delicious too!) As you know, Mark is Dairy Free, so I cooked up 3 pulled pork sausages for me, & 3 Chicken Sausages from M&S for him. If you didn’t know already, M&S do amazing, fresh Gluten Free & Dairy Free Chicken Sausages. Mark’s IBS means that he cannot tolerate a lot of red meat so these are a tasty sausage compromise. (You can check out my review of M&S Chicken Sausages here) So remember to make this recipe completely dairy free… check that your sausages are! Strangely, some might just contain milk! Oh, & always check your sausages are Gluten Free too!
Anyway, enough waffle as always.. here is my recipe for Dairy Free & Gluten Free Toad in the Hole. I hope you get the chance to give it a go. It’s so simple & the perfect comfort food for any day of the year!
- 50g Gluten Free flour
- 50g Cornflour
- 1 Egg
- 300ml Dairy Free Milk
- 3 Sprigs of Thyme (just the leaves)
- 1 Pack of Gluten Free Sausages (I used The Black Farmer Gluten Free Pulled Pork Sausages 400g - these are not Dairy Free, so if it needs to be Dairy Free too make sure you buy sausages that are both Gluten Free & Dairy Free!)
- 1 tbsp Oil (I used rapeseed oil)
- Preheat your oven to 220 degrees celsius / 200 degrees celsius fan.
- For the batter place the flour in a mixing bowl with a pinch of salt.
- Make a well in the centre of the flour & crack in the egg. Then pour in a dash of dairy free milk.
- Stir the batter mixture with a wooden spoon, gradually incorporating some of the flour, until you have a smooth batter mix in the well.
- Gradually add the rest of the dairy free milk and continue stirring until all the milk and flour has been mixed together and smooth.
- Pour the batter into a jug & stir in the thyme leaves.
- Place the sausages into a roasting tin or ovenproof casserole dish.
- Add 1 tbsp of the oil to the ovenproof dish making sure the sausages & base of dish are thoroughly coated.
- Place the dish in the oven for 15 minutes.
- After 15 minutes, take the ovenproof dish out & quickly pour in the batter (it should sizzle and bubble a little)
- Put it back into the oven & cook for a further 40 minutes until the batter is cooked through. It will be well risen and crisp on the outside.
- Once cooked, carefully remove from the oven & plate up!
- Enjoy!
- Serve with lots of gravy, a big dollop of creamy mash potato (I love mustard mash) & plenty of hearty veggies.
Also let me know what your favourite Sausage dishes are, I know sausages are very versatile!
Thanks for reading,
Becky xxx
RECIPE: Gluten Free Toad in the Hole (Dairy Free Option!)
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