Easy Keto British ‘Toad In The Hole’ (Sausages In Batter)
How to Make It
Step 1
Preheat the oven to 400F/ 200C . Equally spread out the sausages in a deep lipped ovenproof baking dish. Roast in the oven for 15 minutes.
Step 2
Remove the sausages from the oven and drizzle over the avocado oil. Turn the sausages over to brown the other side (they don’t need to be cooked through at this stage).
Step 3
While the sausages are roasting, make the batter. Put the arrowroot powder, unflavored whey protein powder, baking soda, thyme, garlic powder, onion powder and salt and a good grind of black pepper in a large bowl and whisk to combine. Add the eggs and milk and whisk to combine, then transfer to a jug. Alternatively, you can add all the ingredients into a blender and pulse to combine until smooth.
Step 4
Working quickly here, carefully remove the dish from the oven. The oil needs to be sizzling hot to allow for the batter to rise. Pour the batter over and around the sausages.
Step 5
Return the dish to the oven. Roast for a further 12-15 mins or until the sausages are cooked through and the batter is golden on top. Serve with steamed cabbage or other low carb veggies and a rich gravy.
Ingredients
- Sausages Pork Chipolatas – 12 chipolatas
- Arrowroot Powder/ Starch – 1 tbsp
- Impact Whey Isolate, Unflavored – 1.7 oz
- Raw egg – 2 large
- Almond milk – 1 cup
- Baking soda – 0.5 tsp
- Himalayan Pink Sea Salt – 0.25 tsp
- Black pepper – 0.13 tsp
- Thyme, dried – 1 tsp
- Garlic, powder – 0.25 teaspoon
- Onion powder – 0.25 teaspoon
- Avocado oil – 4 tbsp