MINI SAUSAGE TOADIES WITH PEA CRUSH
Makes 24 mini toad-in-the-holes Takes 45-50 minutes, plus chilling the batter
INGREDIENTS
• 3-4 tbsp rapeseed oil
• 24 ready-cooked mini cocktail sausages
For the batter
• 175g/6oz plain flour
• A pinch of English mustard powder
• 2 large eggs
• 125ml/4½fl oz semi-skimmed milk
• 120ml/4¼fl oz cold water
• Sea salt and freshly ground black pepper
For the pea crush
• 50g/2oz butter
• 2 small shallots, peeled and finely chopped
• 1 tsp chopped fresh thyme leaves
• 1 tbsp caster sugar
• 400g/14oz frozen peas, thawed
• 150ml/¼pt chicken stock
Start by preparing the batter. Sift the flour and mustard powder into a large mixing bowl and make
