Cornbread toad in the hole

  • Portion size: Serves 4-6
  • Hands-on time 20 min, oven time 25 min
  • Difficulty: easy

We’ve put a twist on the classic toad in the hole by baking the sausages in a beautifully light and fluffy cornbread. Serve with veg and gravy for an easy weeknight meal.

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Ingredients

  • 2 x 400g packs of British free-range pork sausages
  • 2 onions, sliced into wedges
  • Few fresh thyme sprigs
  • 1 tbsp olive oil
  • 150g polenta
  • 1 tsp caster sugar
  • ½ tsp bicarbonate of soda
  • 170g plain flour
  • 1½ tsp baking powder
  • 284ml buttermilk
  • 1 large free-range egg
  • 
25g unsalted butter
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Method

  1. Heat the oven to 220°C/200°C fan/gas 7. Put the sausages and onions in a 23cm ovenproof frying pan. Season and add a few fresh thyme sprigs and 1 tbsp olive oil. Bake for 10 minutes.
  2. Mix the polenta, caster sugar, bicarbonate of soda, plain flour and baking powder in a mixing bowl. Add the buttermilk and egg and, using a wooden spoon, beat until smooth.
  3. Remove the sausages and onions from the pan and melt 
the unsalted butter in it. Add most of the polenta mix, then top with the sausages and onions, browned-side down. Spoon over the rest of the mix and bake for 20-25 minutes. Serve on its own, scattered with fresh thyme, or with a fresh tomato pasta sauce.
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Nutrition

  • 631kcals Calories
  • 35.8g (13.8g saturated) Fat
  • 27.1g Protein
  • 48.6g (7.2g sugars) Carbs
  • 3.3g Fibre
  • 2.3g Salt

For 6

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