Toad In The Hole -Air Fryer
If it’s not Sunday roasts and Yorkshires, a perfect mid-week meal is toad in the hole – using healthy turkey and cranberry sausages and semi skimmed milk, or deliciously decadent Cumberland sausage and full fat milk (which is still only 4%!) A super supper cooked much faster in the fryer.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings: 4
Ingredients
Ingredients
- 6 Turkey & Cranberry sausages/thin Cumberland sausages
For the batter
- 1 large free-range eggs
- 60 g/2¼oz self-raising flour
- ¼ tsp baking powder
- 75 ml/2½fl oz semi-skimmed /full fat milk
- Salt
- sunflower or vegetable oil for greasing
Instructions
- Put the egg, flour, baking powder and half of the milk in a mixing bowl and add a pinch of salt. Whisk together until smooth, then whisk in the remaining milk and set aside.
- Brush the base and sides of a 18cm/7in round aluminium foil tin (or oblong ones that fit your fryer) with the oil and line with a disc of baking paper. Brush with more oil. Place the tin on the grill pan/tray, allowing room for air to circulate.
- Add your sausages and cook sausages at 200C for 2 minutes, then turn the sausages over so the un-browned sides are facing upwards.
- Space the sausages a little apart, then pour the batter slowly around them.
- Cook at 180C for 18-20 mins (time may vary) until the batter is risen and the sausages are nicely browned.
- If the sausages start to overbrown before the batter is ready, reduce the heat to 160C and cook a little more. The cooked batter won’t be quite as crisp and airy as a traditional toad in the hole, but it should be puffed up and browned a little on the bottom as well as the top.
- Whilst it won’t be as crisp and airy as an oven baked version, it should be puffed up and brown.
- Remove from tin and serve immediately.
Notes
Recipe based on a 4-litre/7-pint air fryer. Cooking times will vary if using one with a larger capacity. If you have a smaller air fryer, reduce measurements and cooking time accordingly. Ingredients Recipe tips We love this as a main course with mash and onion gravy, but it can be as a side dish to something else. If using turkey and Cranberry sausages we recommend a dab of cranberry sauce or redcurrant jelly.