Can I let you into a little secret? In all my years on this planet, I have NEVER made Toad In The Hole before. It seems to have completely missed my radar somehow. I don’t understand why as I love Yorkshire puddings, pancakes and waffles which are essentially the same batter give or take and I love meat-free sausages.
My go-to meat-free banger of choice has to be HECK! They have so many options for a non-meat eater like myself and they actually taste good. Sure, they aren’t going to be texturally the same as a pork sausage but they aren’t pretending to be. They offer an alternative that is worth shouting about. With options like Vegan Vegfurters, Vegan Breakfast Sausages and now the Meat Free Chipolata amongst an already brilliant range there is a choice that vegetarians and those wanting to cut down on their meat consumption can peruse. Finally an opportunity to choose from a selection instead of having just one option which in the past has been the way.
I was lucky enough to have had a little parcel of HECK! Sausages sent to me to sample in lockdown which has certainly kept me busy. I had my first barbecue of the year on my brand spanking new barbecue and HECK! Vegan Vegfurters and chipolatas were there on hand to christen it. A blog post on my first barbecue of the year in rather odd circumstances will follow but for now, I should concentrate on my new found skill of batter making!
I can’t tell you how nervous I was making this recipe for fear of a soggy and flat batter. I have in the past had a disastrous Yorkshire pudding situation and I guess that was still playing on my mind. I kept telling myself that as long as the pan and oil were hot, hot, hot then I would be ok!
I needn’t have worried too much as the final result was something to be proud of. The batter light and airy with a good crisp crust that was golden and inviting. The HECK! meat-free sausages nestled amongst it in random formation pleased me and gave me a sense of pride and achievement.
Serve alongside some fresh greens and if you wish some onion gravy. I had some beautiful organic rainbow chard from my weekly veg box that worked well gently wilted.
Meat Free Toad in the Hole
- 6 HECK! meat free sausages
- 140 g plain flour
- Pinch of sea salt
- 2 eggs
- 175 ml milk
- A sprig of rosemary optional
- Rapeseed oil for drizzling
- Heat the oven to 220C/gas 7
- Put the HECK! meat free sausages in a roasting tin approximately 30 x 30cm and drizzle with rapeseed oil and rosemary if using and bake for 15 minutes.
- Meanwhile, make you batter by making a well in the centre of your flour and adding the two eggs and salt. Gradually mix together using a whisk. Slowly add in the milk whisking continuously until you have a smooth batter.
- Remove the sausages from the oven. Making sure the oil is good and hot carefully pour over the batter. Place back in the oven and bake for 30-35 minutes until the batter is golden and risen.
- Serve with your favourite vegetable and onion gravy.