In celebration of British Sausage Week…

It’s British Sausage Week and we thought we should acknowledge this, since we’re all about food, cooking – and students, of course! Who doesn’t like a good old sausage – they’re cheap, versatile and tasty, and CAN be healthy, believe it or not! Great student food.

Pam, our Web & Social Media Guru, is wheat-intolerant and unfortunately can’t eat average sausages since they have wheat in…BUT she has recently discovered ones out there she can eat – hooray! To go a step further, she’s mastered the ultimate (‘normal’-tasting wheat-free) Toad in the Hole – basically sausages surrounded by a nice, crisp light batter.

She’d like to share it so here’s her recipe!


(This is a wheat-free version I’ve done so I can eat it…but of course you can use ‘normal’ flour too – so everyone and anyone can enjoy! You just need to make sure you use the same mug/cup for all the measurements – easy peasy!)

Serves: 1 hungry person!
Prep time: 5 mins
Cooking time: 30 mins

• 2-3 sausages (I personally use Debbie & Matthews ones ‘cos they’re delicious, good quality and have no wheat in – yey!)
• 1 tbsp oil
• 1 cup of Doves Farm wheat-free plain flour
• 1 cup milk
• 1 egg, beaten
• Herbs, salt and black pepper
• Peas, broccoli and carrots to serve – and gravy, if you fancy!

1. Preheat the oven to 220. Put the oil in a small round or square tin – grease really well (up the sides too). Once the oven’s up to temperature put in to heat for a good 5 minutes.
2. Throw in the sausages and return to the oven for 10 mins.
3. Meanwhile make the batter. Put the flour, milk, egg and herbs, salt and pepper in a jug and whisk really well and so no lumps.
4. Remove tin and pour in the batter around the sausages. Bake for a further 20 mins until the batter has risen and is a nice golden colour – carefully remove from the tin and serve with veg and gravy (some wheat-free ones are available I think but I don’t like the taste!). Yum!

Happy British Sausage Week!

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