This is a sausage and apple toad in the hole recipe, but with an environmentally friendly twist! You can add any apples to this recipe that may be slightly past their best, as they still taste excellent when cooked up with our speedy sausages. Using up foods that may not be at their best, but still taste great, is a good way to reduce your overall food waste. Tackling food waste is vital in terms of tackling climate change; did you know that wasted food accounts for more greenhouse gas emissions globally than all of the commercial flights we take each year? For more information about food waste and the environment, take a look here.
This recipe has been borrowed and adapted from BBC Good Food (please note this image has been borrowed from Waitrose magazine).
- 1 tsp sunflower oil
- 50 g plain flour
- 150 ml skimmed milk
- 2 tsp wholegrain mustard
- 1 egg
- 1 apple (quartered, cored, and sliced)
- 200 g Helen Browning’s Organic Speedy Sausages
- Heat oven to 240C/fan 220C/gas 9. Brush a 4-hole Yorkshire pudding tray with oil, then place a few speedy sausages in each mould. Meanwhile, tip the flour into a large bowl, season and make a well in the centre. Whisk the milk, mustard and egg together, then pour a third of the mix into the well. Gradually draw the flour into the milk to form a paste, then whisk in the rest of the milk to make a smooth batter.
- Scatter the apple slices between the sausages, then pour the batter over. Take off the heat, then bake for 20 mins until risen, crisp and golden. Serve with mashed potato, peas and gravy.