Easy Sausage in a Hole AKA Toady Sausage with Cheesy bubble and squeak

Easy Sausage in a Hole AKA Toady Sausage with Cheesy bubble and squeak.

INGREDIENTS

8 Pork Sausages but if huge take 4 and cut them in half length ways and snip the links between them if joined together

4 eggs

800g Potatoes – peel and cut into equal sizes

2 large Carrots – peel and cut into chunks smaller than the potato as they take a little longer to cook

Kale/Cabbage – just remove any very large stalks by cutting out and slice ready to steam over the potatoes/carrots or however you prefer to cook it.

25g Butter

100g grated cheese

STORECUPBOARD

Oil

500ml of milk [ 400ml is for the batter and the rest for the mashed potato]

200g plain flour

Salt and pepper

1 teaspoon English Mustard powder is optional

METHOD

1] Switch oven on Gas 7/200C/FAN180C

2] Take your ovenproof dish deep enough to house the sausage and the batter, add into it 1 teaspoon of oil and then add your sausages, jiggle them around so they get coated in oil and the oil also spreads across the bottom of the dish.

3] Once your oven is at temperature put your sausage dish in and cook for approx. 15 minutes

4] Make your batter by sifting 200g of plain flour into a mixing bowl, add 1 teaspoon of salt and if using also add 1teaspoon of English Mustard Powder then stir to mix well together.  Make a large well in the middle of the flour and add the eggs into the middle of the flour [ best way is always to break an egg one at a time into a little dish just in case the egg was off in any way, unlikely but always best to check].  Pour in 100ml of the milk and using a whisk or wooden spoon beat together to start to incorporate the flour into the liquid.  Once you have a smooth thick batter with no lumps of flour in it, add the other 300ml of the milk little by little, beating it until all the flour, milk and eggs are mixed and the consistency is a bit like double cream [ so it will coat the back of your spoon when you dip it in and lift it out].  Put to one side, stirring occasionally to keep it well mixed.

5] Take a saucepan and fill with cold water, add your carrot and potatoes and a pinch of salt, if using it pop your kale/cabbage into a steamer over the top.  Cover, bring to the boil and simmer for approx. 15 to 20 minutes until the potatoes and carrots are soft enough to mash.

6] Check your sausages at the 15 minutes mark, remove the dish from the oven and gently pour the batter evenly into the hot dish, then return to the oven for approx. 40 minutes. [ I would check it part way and if starting to over brown loosely place a piece of foil on top.]

7] Once your vegetables are soft enough, remove from the heat and drain all of them well, put all the vegetables [ potato, carrot and kale] together either in the saucepan or a large bowl and add the butter, a dash of salt and pepper to taste and 50ml of the remaining milk.  Mash all together making sure they are nice and creamy and no lumps, you want a soft consistency but not runny, so you may need to add the remaining 50ml of milk.  Once mashed take another ovenproof dish, lightly oil [ either spray or wipe] the bottom and sides and spoon your mash and then spoon your vegetable mixture into it.  Sprinkle your grated cheese over the top and place in the oven for the last 10 minutes of the Toady cooking time.  Doing it this way your cheesy bubble and squeak will be ready at the same time.