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Much-loved TV chef Gino D'Acampo puts his signature twist on classic toad in the hole by filling individual Yorkshire puddings with chipolatas for a super comforting weeknight supper
Recipe taken from Gino’s Italian Family Adventure by Gino D'Acampo (£22, Bloomsbury Publishing)Place the flour, eggs, milk, 1 tsp salt and ½ tsp pepper in a medium jug and whisk until all the ingredients are combined. Leave in the fridge for 1 hour. Preheat the oven to 220°C/Fan 200°C/Gas 7.
Cut all the sausages in half widthways and place 2 sausages (4 halves) in each hole of the tins. Cook in the oven for 15 minutes. Now, using oven gloves, as the tins will still be hot, pour 1 tsp sunflower oil into each Yorkshire mould and rotate them around slightly, allowing the oil to cover the bottom and sides. Return to the oven for 5 minutes.
Turn the sausages over so they are browned-sides down and pour the batter on top, dividing it equally between the tins. Put back into the oven for a further 15–18 minutes, or until the batter has risen well and is browned.
Serve 2 sausages in the hole to each person on warmed plates with mash, peas and onion gravy, or, if you prefer, just some green seasonal vegetables.
Place the flour, eggs, milk, 1 tsp salt and ½ tsp pepper in a medium jug and whisk until all the ingredients are combined. Leave in the fridge for 1 hour. Preheat the oven to 220°C/Fan 200°C/Gas 7.
Cut all the sausages in half widthways and place 2 sausages (4 halves) in each hole of the tins. Cook in the oven for 15 minutes. Now, using oven gloves, as the tins will still be hot, pour 1 tsp sunflower oil into each Yorkshire mould and rotate them around slightly, allowing the oil to cover the bottom and sides. Return to the oven for 5 minutes.
Turn the sausages over so they are browned-sides down and pour the batter on top, dividing it equally between the tins. Put back into the oven for a further 15–18 minutes, or until the batter has risen well and is browned.
Serve 2 sausages in the hole to each person on warmed plates with mash, peas and onion gravy, or, if you prefer, just some green seasonal vegetables.
15 minutes
Serves 18-22 scones
