Catherine wheel toad in the hole
- 3 medium eggs, beaten
- 150ml semi-skimmed milk
- 100g plain flour
- 1tsp dried thyme
- 454g pack Butcher's Selection 8 Pork & Apple Sausages
- 1tsp rapeseed oil
Preheat the oven to 230C/210C Fan/Gas 8.
Whisk together the eggs and milk.
In a large bowl, combine the flour, a grind of black pepper and the thyme. Gradually whisk in the egg and milk mixture until you have a smooth batter.
Untwist the links between the sausages and squeeze out the meat to create 1 long sausage.
Coil the sausage into an ovenproof dish and drizzle with the oil. Bake in the oven for 10 mins.
Remove from the oven and carefully lift out the sausage. Pour in the batter mixture, then replace the sausage coil. Return to the oven and bake on the top shelf of the oven for 25-30 mins until risen and golden-brown.