Search

Cheese sausage batter

(2 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Cheese sausage batter
Cheese sausage batter
  • Serves: 4

  • Prep time:

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Mid-price

This is a delicious variation of traditional toad in the hole. Combining tasty Lincolnshire sausages and Cheddar cheese in a Yorkshire pudding batter, this recipe is surprisingly easy to make. There’s no need to make the batter in advance and leave it to stand – just mix it up just before you need to cook it and make sure the fat is very hot before you pour it into the tin. It makes a very good mid week dish and can be served with creamy mashed potato, green vegetables and a rich onion gravy.

Ingredients

  • 100g plain flour
  • ½ level tsp salt
  • 1 egg
  • 225ml milk and water mixed
  • 100g mature Cheddar cheese, cut into 1cm dice
  • 25g white vegetable fat
  • 8 Lincolnshire sausages

You can make individual servings – simply cut the sausages into small pieces, heat the vegetable fat in four individual dishes and cook the sausages for about 5 minutes to lightly brown. Pour in the batter and cook for about 20 – 25 minutes.

Method

  1. Preheat oven to 220⁰C/425⁰F/Fan 200⁰C/Gas Mark 7. Sift the flour and salt into a bowl. Add the egg and about half the milk and water, beating with an electric whisk or wooden spoon until smooth.
  2. Beat in the remaining liquid into the batter and add the cheese.
  3. Put the vegetable fat into a roasting tin measuring about 20 x 27cm and melt in the oven.
  4. Add the sausages and cook for about 10 minutes until lightly browned.
  5. Pour in the batter, make sure the sausages and cheese are evenly distributed.
  6. Return the tin to the oven and bake for about 30 – 40 minutes until crisp, golden and well risen.
  7. Serve immediately with mashed potato, green vegetables and a rich gravy.

Your rating

Average rating

  • 5
(2 ratings)

Your comments

comments powered by Disqus

FREE Newsletter

By providing your email address above you agree to the Time Inc. (UK) Ltd Terms and Conditions and the Privacy Policy

Subscribe to Essentials

Subscribe from only £22.99