So it turns out that today is British Yorkshire Pudding Day. Which is a concidence as I had already decided that this Sunday I wanted to indulge in some wonderful Yorkshire pud. However, I wanted to look into how I could make something delicious yet not too naughty.
That's how I came up with these little toads in the hole made with venison sausages.
Venison - and game in general - is one of the healthiest meats you can eat. It's low in fat, low in cholesterol, high in protein and because the animals are usually grass fed naturally the meat is unaltered through breeding. Since venison is exceptionally lean and doesn't have all the fat layered throughout the meat, it cooks very quickly which made these sausages perfect for my recipe.
There are 116 calories in one venison sausage and they taste great.
You will need:
110g plain flour
A large pinch of salt
2 large eggs
Approximately 100ml semi-skimmed milk
3 venison sausages
6 sprigs of rosemary
Makes 6 Little Toads
1. Prepare the Yorkshire pudding mix a few hours in advance of cooking: start by sieving the flour into a bowl. Add the salt and make a well in the middle. Break in your eggs and whisk them, gradually incorporating the flour, until thick and smooth. Slowly add the milk, whisking all the time, until you have a consistency like single cream. Transfer the mix to a jug, cover with clingfilm and refrigerate. Remove from the fridge about 15 minutes before cooking.
2. Preheat your oven to 250C (you need your oven very hot). Add a teaspoon of sunflower oil into six holes in your muffin tin. Place in the oven to get bubbling hot.
3. Cut each sausage in half and prepare your sprigs of rosemary.
4. Check the consistency of your Yorkshire mix - it usually thickens in the fridge. If required, add a little more milk to bring it back to single cream consistency.
5. Now carefully remove the tin from the oven - shutting the oven door behind you - then as quickly as you can fill each hole 1/3 full with the mixture. Pop in half a sausage upright in each hole (stop sniggering!) along with the rosemary. Carefully place back in the oven and cook for around 12-15 minutes until puffed up and golden.
Serve with sweet potato mash, gravy and fruity chutney!
I hope you've all had a great weekend!