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Venison sausage 'Toad in the Hole'

Venison sausage 'Toad in the Hole'


  • Recipe from Loose Birds and Game by Andrew Pern.

    Preparation time: 40 minutes
    Cooking time: 30 minutes
    Serves: 4
  • Ingredients

    • 3 eggs
    • 200g plain flour, sieved
    • 200ml milk
    • pinch of dried herbs
    • seasoning
    • 1 small pineapple, peeled and diced in 1cm cubes
    • 1 large red cabbage, finely shredded
    • 100ml white wine vinegar
    • 200g light brown sugar
    • 500ml red wine
    • 2 star anise
    • 1 cinnamon stick
    • 1 tbsp redcurrant jelly
    • 8 venison sausages

    Method

    • Preheat the oven to 180°C/gas mark 4.

      To make the braised cabbage:place all of the ingredients, with the exception of the pineapple, into a pan and bring to the boil. Then, reduce the heat to medium and cook for a further 20 to 25 minutes, until the cabbage is tender and the liquid has reduced to a syrupy consistency. Remove from the heat, add the diced pineapple and keep warm.
    • To make the braised cabbage: place all of the ingredients, with the exception of the pineapple, into a pan and bring to the boil. Then, reduce the heat to medium and cook for a further 20 to 25 minutes, until the cabbage is tender and the liquid has reduced to a syrupy consistency. Remove from the heat, add the diced pineapple and keep warm.
    • Brown the sausages in a little oil, in whichever tray or pan the Toad in the Hole is to be cooked. Once browned, pour the Yorkshire Pudding batter over the hot sausages and place in a the preheated oven for around 25 minutes, until the Yorkshire Pudding is crisp and golden brown, and the sausages are cooked through.
    • Meanwhile, sweat off the sliced onions for the gravy in a little oil without colouring, heat the jus separately and combine shortly before serving. Serve the Toad in the Hole with a good amount of the pickled red cabbage, and pour over the gravy immediately before serving. Add mashed potato, to the dish, if you wish.