We think this classic British recipe is the perfect way to introduce vegetables into your toad in the hole, which can be a carbohydrate-heavy dish. The butternut squash and red onions in this sausage toad in the hole give a boost of earthy flavour, but don’t make the recipe complicated. You can have it ready in just 15 minutes on a school night. And served with mashed potatoes and gravy the whole meal is a bargain at just £3.28!
- 2tbsp vegetable oil
- 454g packet sausages
- 500g butternut squash, peeled and cut into 5cm chunks
- 2 red onions, quartered and sliced
- 3 large eggs
- 100g plain flour
- 1tsp dry mustard
- 1tsp sea salt
- 250ml milk
Preheat the oven to 200°C/392°F/Gas Mark 6. Pour the oil into a 30 x 20cm roasting tin, brushing around the sides of the tin to grease. Add the sausages, squash and onions to the tin and cook for 15 minutes.
Meanwhile, make a batter: Put the eggs, flour, mustard, salt and milk in a blender, or food processor, and whizz together until smooth. (Alternatively, whisk together in a bowl.)
Turn the sausages, squash and onions, then carefully pour in the Yorkshire batter. Cook for 30 minutes, until the batter is puffy, golden and shrinking away from the sides of the tin. Slice into wedges to serve.
The key to a good Yorkshire pudding is to get the batter into the very hot pan and back into the oven as quickly as possible. Don't open the oven again till it's time to bring it out either to get the lightest finish.