Preparation time is 25minutes
Cook time is 35minutes
Total time is 1hours
Serve is for 4 people
Estimated cost per serve is 10.35 dollar
Difficulty level: 2 out of 4
12 Ingredients
Number of servings
4
- 1/4 red cabbage, finely shredded
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 500grams Woolworths pork sausages
- 1 red onion, cut into thick wedges
- 3 free range eggs
- 1 1/4 cups Woolworths milk
- 3/4 cup plain flour
- 3teaspoons mild curry powder
- 1teaspoons yellow mustard seeds
- 1 beef stock cube
- 3 sprigs continental parsley, leaves picked, roughly chopped
Nutrition per serving
2680kJ / 640Cal
2680 Kilojoules or 640 Calories
31% of daily energy intake*
Protein
25.2grams
Fat
45.5grams
Carbs
31.8grams
Sugars
8.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Juicy pork sausages cooked in a curried baked base with veggies and herbs. This toad in a hole recipe is a delicious addition to your dinner repertoire.
Method
Step 1 of 6
Preheat oven to 220°C/200°C fan-forced. Combine cabbage and lemon juice in a large bowl. Set aside.
Step 2 of 6
Grease a 2.5L capacity baking dish with the half of the oil. Add sausages and onion, then toss to coat. Bake for 15 minutes or until sausages are golden.
Step 3 of 6
Increase oven to 240°C/220°C fan-forced. Whisk eggs, milk, 2/3 cup flour and 1/2 tsp curry powder together in a large jug. Pour milk mixture around sausages and onion. Bake for 20 minutes or until golden, puffed and cooked through.
Step 4 of 6
Meanwhile, heat remaining oil in a large frying pan over medium heat. Add mustard seeds, and remaining flour and curry powder. Cook for
2 minutes, stirring, or until mustard seeds start to pop.
Step 5 of 6
Add stock cube and 2 cups water to pan, then bring to the boil over high heat, stirring constantly. Reduce heat to medium and simmer for
10 minutes, stirring occasionally, or until liquid has slightly thickened.
Step 6 of 6
Drizzle a little curried gravy over toad in a hole and top with parsley. Serve with remaining gravy and cabbage mixture.
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