SERVES 4 PREPARATION: 15 MIN COOKING: 30 MIN
250ml (1c) milk 125ml (½c) flour pinch of salt 3 eggs
8 pork sausages
4 fresh rosemary sprigs
1 onion, sliced
125ml (½c) red wine 125ml (½c) beef stock 5ml (1t) Dijon mustard salt and pepper
225g green beans, blanched handful of cherry tomatoes,
1 red pepper, chopped handful of parsley, chopped 4 garlic cloves, minced
60ml (¼c) Greek dressing 60g feta, crumbled
Preheat the oven to 220°C. Get a bread pan ready.
1 BATTER Mix the batter ingredients together in a bowl.
2 SAUSAGES Coat the baking pan with oil and put in the oven.
3 Heat some more oil in a saucepan and brown the sausages over medium heat for 3 minutes or until golden. When the baking pan is hot, add the sausages and return to the oven for 2 minutes.
4 Take the pan out of the oven. Gently pour the batter over the sausages and add the rosemary sprigs. Return the pan to the oven for 20 minutes and remove when the batter is golden and done.
5 GRAVY Heat the butter in a saucepan. Fry the onion on low heat for 5 minutes while stirring. Pour in the wine and stock. Reduce the liquid by half, stir in the mustard and season with salt and pepper.
6 SALAD Combine the beans, tomatoes, red pepper, parsley and garlic in a bowl. Pour the dressing over and add the feta. Serve the salad with the toadin-the-hole (a traditional British battered sausage bake).