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ISN’T COCKTAIL SAUSAGES – TOAD IN A HOLE

Try this recipe of vegan cocktail sausages with gram flour and dijon oil for the yields of @4 serving.

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ISN’T COCKTAIL SAUSAGES – TOAD IN A HOLE

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  1. Recipe of ISN’T COCKTAIL SAUSAGES – TOAD IN A HOLE

  2. YIELDS 4 Servings PREP TIME 15 Mins COOK TIME 10 Mins TOTAL TIME 25 Mins

  3. 1 Pack THIS™ Isn't Cocktail Sausages 100g Gram Flour 125g Self-Raising Flour 1 Tsp Baking Powder 1 Tsp Salt Pinch of Turmeric 300ml Plant based Milk 100ml Water 1 Tsp Dijon mustard 4 Tbsp Vegetable Oil Cranberry Sauce to serve American Mustard to serve Ingredients

  4. How to cook THIS™ dish Preheat your oven to 210C. 1 Mix together in a large bowl the flours, baking powder, salt and turmeric. 2 In a separate bowl mix the plant based milk water and dijon mustard until combined. 3

  5. Make a little well in the flour and pour the way ingredients in gradually until the wet and dry ingredients are combined and it forms a batter mixture. Place this in the fridge until needed. 4 Grab a Yorkshire pudding tray or muffin tray and pour 1 tbsp oil in the bases of each of the sections, enough so it fills a quarter of the height of each section. Place it in the oven to heat the oil and set a timer for 10 mins. 5 Carefully remove the hot oil from the oven, then pour the batter into each section being careful not to over fill the sections as they will rise. 6

  6. 7. Bake for 30 mins on a low oven shelf until the batter becomes puffed and golden. 8. Meanwhile heat the THIS™ Isn’t cocktail sausages in a pan with some oil and cook them for 2-3 mins. 9. Once the batter is cooked bring them out the oven and then spoon some cranberry sauce in each well of the little Yorkshires then add the sausages on top and a little dollop of American mustard.

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