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Mini Sausages Toadies with Pea Crush

Individual Shrewsbury Lamb Pie with Peas
Nr of servings
4
Logo Thanks to Yes Peas !
4
Nr of servings

Ingredients

  • For the batter:
  • 175 g plain flour
  • 2 large eggs
  • 125 ml semi-skimmed milk
  • 120 ml water A pinch of English mustard powder
  • Sea salt and black pepper
  • For the pea crush:
  • 55 g butter
  • 2 small shallots, peeled and finely chopped
  • 1 teaspoon chopped thyme leaves
  • 1 tablespoon caster sugar
  • 400 g frozen peas, thawed
    Deliciously Tender Garden Peas
  • 150 ml chicken stock
  • Sea salt and black pepper
  • 24 mini cocktail sausages, cooked
  • 3 tablespoons - 4 tbsp rapeseed oil
  • 1 x 12-hole mini muffin tin

Method

  1. To prepare the batter; sift the flour and mustard powder into a bowl and make a well in the centre.
  2. Beat the eggs with the milk and the water, tip the liquid into the well and incorporate the flour into the liquid and beat until you have a smooth batter.
  3. Season with sea salt and black pepper, place the bowl in the fridge for at least 30 minutes, the batter can be made hours in advance.
  4. Preheat oven to 220°C/Gas 7
  5. To prepare the pea crush; melt the butter in a small pan, add the shallots, thyme and sugar, fry gently until soft. Add the peas and chicken stock and cook until soft. Crush roughly with a potato masher, adjust the seasoning and keep warm.
  6. Place the muffin tin on a baking sheet and brush the rapeseed oil or dripping into the bottom of each cup of the muffin tin. Put the muffin tin into the oven until the oil is very hot.
  7. Fill the cups just under two-thirds full with batter and bake for 10-15 minutes until golden brown, risen and crispy. Remove the toadies to a wire rack. Repeat the process, using up all of the batter.
  8. Place the toadies on a baking sheet and top with the sausage, return to the oven to heat and then top generously with the pea crush and serve.

Nutritional Information

  KCal Fat Sat.fat Sugar Salt
Info per serving 110 6.4 2.4 1.9 0.5
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.
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