Chipolata toad in the hole with creamed butternut squash - delicious. magazine
There are few things more comforting than a toad in the hole for dinner. This chipolata version means a higher sausage-to-batter ratio
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Ingredients
- 4 medium free-range eggs
- 140g plain flour
- 350ml whole milk
- 1 red onion
- 4 garlic cloves
- 1 butternut squash (about 800g)
- 3 tbsp olive oil, plus a dash
- 3 tarragon sprigs, leaves picked
- 150g double cream
- 1 tsp wholegrain mustard
- 12 outdoor-reared pork chipolatas
- Redcurrant jelly to serve
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