Prep Time: 15 minutes | Cooking Time: 55 minutes | Serves: 2
Dietary Key: E, NN, GF, DF, WF, C, S

A classic dish reinvented with a mostly whole-grain gluten free batter. Serve with gravy for ultimate comfort, and a dollop of a creamy sweet kicking relish for something different.
Recipe created by Natural Chef, Ceri Jones.


Gluten Free Sausage Kebabs on Rosemary Skewers with Quinoa Salad

Method

1. Preheat oven to 180°C (fan).

2. Drizzle a teaspoon of oil in a 18cm x 24cm baking dish, add the sausages and roast for 20 minutes until lightly browned.

3. Meanwhile, place the rest of your batter ingredients into a bowl and whisk thoroughly to whip air into the batter, preferably with an electric whisk. Set aside.

4. Remove the browned sausages from the baking dish, and wipe out any sticky residue from the caramelised onions that may have escaped from the sausages. Add a tablespoon of fresh olive oil into the dish, increase the oven heat to 220°C and heat the dish with oil for 5 minutes till really hot.

5. After 5 minutes put the browned sausages back in the pan and pour the batter over them.

6. Cook for a further 30-35 minutes, until the batter is puffed up, set and golden brown on top.

7. To make the relish, combine all the ingredients in a small bowl and transfer to a serving dish. Refrigerate until ready to eat.

 

Serve Toad In The Hole with steamed green veg, red onion gravy and a dollop of relish.


Top tip: Serve up the Toad In The Hole as soon as it is ready, to avoid it settling and sticking to its cooking dish.

Ingredients

4 debbie&andrew’s Caramelised Red Onion Pork Sausages
100g gluten free flour (either from a packet or your own blend of 40g tapioca starch, 30g brown rice flour, 30g buckwheat flour)
1 teaspoon dried mixed herbs
½ teaspoon salt
½ teaspoon baking powder
Pinch black pepper
2 medium free-range eggs
250mls almond milk
Olive oil

Relish

1 small red apple, grated
1-2 tablespoons fresh grated horseradish
3 tablespoons half-fat crème fraiche
1 teaspoon fresh dill, finely chopped
1 tablespoon lemon juice
½ teaspoon salt
Pinch black pepper

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Dietary Key

E No eggs are used in this recipe
LC Low carbohydrate (Less than 20g of net carbs per portion)
NN No tree-nuts or peanuts used in this recipe
GF Gluten Free
DF Dairy Free
WF Wheat Free
C No celery
P Paleo although the sausages contain preservatives
S No sesame
SF Soy Free