This easy sausage casserole is a crowd pleasing family favourite; a classic British meal suitable for coeliacs!

Yield: 6 servings
Prep time: 10 minutes
Cook time: 40 minutes

Gluten Free Easy Toad in the Hole

Rule #354 for surviving life as an expat: don't judge a dish by its name! While Brits aren't exactly renown around the world for their culinary triumphs (save for fish and chips and afternoon tea, of course), some of their lesser-known dishes are pretty damn tasty. As is the case with today's recipe: toad in the hole.

I assure you, no amphibians were harmed in the making of this (or any other) toad in the hole dish. The name of this cult classic, which dates back centuries, was given because the sausages peeking out of their Yorkshire pudding batter homes resemble toads ready to emerge from their holes. Personally, I don't see it; but it is a better name than say, Baked Sasuages in Batter, which is effectively what this dish is. Call it what you want, but give it a try! And serve it the way it's served up here in the North: with thick gluten free gravy and salted and buttered peas. It's perfect rainy day comfort food.

Ingredients:

For the gluten free Yorkshire batter:
1/2 teaspoon gluten free baking powder
1/2 teaspoon English mustard powder
2 eggs
3 tablespoons sunflower oil
150 grams gluten free all-purpose flour
200ml whole milk
sea salt
pepper

For the toad in the hole:
1 onion, cut into 1/8ths
1 tablespoon dried thyme
2 garlic cloves, minced
10 gluten free sausages
Need a conversion? Use this handy chart.

How to Make the Best Gluten Free Toad in the Hole

The batter that the sausages are cooked in is a traditional Yorkshire pudding batter. Yorkshire puddings are like dinner rolls in that they accompany a meal and are nothing like dinner rolls as they are batter-based, unyeasted and oven fried/baked in hot oil. They are truly difficult to explain, but they taste incredible. They're sort of spongy, with a nice chewy texture and are great for sopping up gravy. You'll find them on the dinner table during every Sunday lunch and also at Christmas, often times stuffed with little bacon-wrapped sausages, but always dripping in rich gray.

Instructions:

1. Preheat the oven to 220c/425f
2. Sieve the flour, baking powder and mustard powder into a bowl with the salt and pepper.
3. Beat in the eggs, one by one, add the milk a little at a time to form a smooth batter. Set aside.
4. Heat the oil in a baking dish and coat the sausages in the oil. Sprinkle in the thyme, garlic and onion and cook for 5 to 10 minutes or until the sausages are beginning to brown.
5. Remove the sausages from the oven--be careful, the oil might pop--and slowly pour over the batter, being sure to pour away from you to avoid splashes from hot oil. The sausages will rise to the top of the batter. Return to the oven for 20 minutes.
6. Reduce the oven temperature to 200c/400f and cook for a further 10 minutes.
7. Prepare the gravy and peas or whatever vegetables you'd like and serve the toad in hole hot from the oven.

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