Toad in the Hole with Apricot Harissa stuffed sausages
A well renowned classic that has been given a sweet and spicy North African twist. The subtle heat from the Harissa and sweetness of the apricots pairs with the sausage meat, giving added flavour.
3 large Eggs
1/2 tsp Salt
3 Tbsp Vegetable Oil
8 Large Sausages
- Preheat the oven to 220 degrees. To make the batter, measure out the milk then crack in the eggs and whisk. Weigh out the flour then sieve into a bowl, add the salt and make a well in the centre. Whilst whisking slowly add the milk mixture bringing in the sides of the flour until a smooth batter is formed.
- Pour the oil into a heavy roasting dish and put in the oven for 5 minutes to preheat, meanwhile cut a slit in the length of each sausage and put in the dish and return to the oven for another 5 minutes. Take out the dish and, being very careful as the dish and sausages are hot put a teaspoon of the Apricot Harissa into the slit of each sausage, return to the oven for another 5 minutes.
- Take out of the oven again briefly to pour in the batter ensuring even spacing between the sausages. Return to the oven for 35 minutes or until the batter looks risen and golden.