- 2 medium British Lion eggs
- 2 sachets of readymade batter mix
- 400ml of cold water
- 14 sausages
- 6 decent sized cooking potatoes
- Vegetables of your choice
- Preheat oven to 200C. Place sausages on a baking tray and cook for 20 minutes on one side.
- Whilst the sausages cook, measure 400ml of cold water into a measuring jug. Add the sachets of batter mixes and two medium eggs. Whisk until you have a runny smooth jug of batter mix with zero lumps. Leave to stand.
- Chop your potatoes ready to make the mash. I recommend chopping them small to make sure they all cook nicely and the mash is fluffy. Put into a saucepan with water covering them and a couple of centimetres more. Put your vegetables into a saucepan of water too.
- Put some oil in the bottom of a roasting tin. Take the sausages out of the oven, they should be browning up by now, place them into the baking tray giving them a little shake to be covered with oil. Then pour the batter mix around the sausages, not over them.
- Put the roasting tin back in the oven. Cook for a further 30 minutes or until the batter has risen and turned a nice golden brown colour. Turn on your hob to start boiling the vegetables and potatoes.
- Everything should be ready at once, make sure your potatoes are really soft so there are no lumps in the mash. Drain your vegetables and potatoes separately. Serve portions of veg onto each of your plates.
- To make the mashed potato pour two to three tablespoons of milk over the potatoes in a saucepan, then put a good amount of butter in too (around two tablespoons). Using a masher, mash potato until fluffy. You may need to add more butter or less depending on how you like your mash. Serve onto plates.
- Cut the toad in the hole into portions and serve onto plates. And there you have it a wonderful main meal using eggs!
Recipe courtesy of http://lifewithpinkprincesses.co.uk