Chicken Sausage Toad in the Hole
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recipe by Tenina Holder https://bit.ly/TheWeekendTable
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- Total Time
- 1hr 10mins
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- Serves
- 6
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- Calories
- 459
Super comfort food, if you don't have chicken or cannot be bothered, just purchase any good sausages of choice, skin them and proceed Dinner is served
Inspired by: https://tenina.com/recipes/chicken-sausage-toad-in-the-holders?token=4gi4b_dgce9fcbhkplbq7i5ol00y_s-srecipe updated 21 Dec 2021
Ingredients
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- Onion
- 1
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- Black pepper
- 2 teaspoons
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- Fresh thyme
- as needed
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- Chicken thigh
- 500 g
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- Egg
- 2
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- Buttermilk
- 250 g
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- Sea salt
- as needed
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- Extra virgin olive oil
- 1 tablespoon
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- Plain flour
- 120 g
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- Garlic clove
- 3
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- Fresh thyme
- 3 sprigs
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- Sea salt
- 2 teaspoons
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- Duck fat
- 50 g
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- Breadcrumbs
- 100 g
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- Extra virgin olive oil
- as needed
Tools
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Oven
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TM5
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Cutting board
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Plate
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Muffin pan - 6-hole
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Jug
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Tm5 bowl
Step preview
- Cut chicken into 3 cm cubes
- Place on a plate in the freezer
- Pre-heat oven - 220°C
- Grease 3 clean muffin pans (approx. 18–20 muffin moulds) then set aside
- Add egg, buttermilk, sea salt, extra virgin olive oil and plain flour to the TM5 bowl
- Blend with MC in place - approx 30 sec, speed 6
- Let rest - approx 20 min
- Set it aside in a jug in the fridge
- Add garlic clove, onion, fresh thyme, sea salt and black pepper to the TM5 bowl
- Chop with MC in place - approx 4 sec, speed 8
- Add duck fat, breadcrumbs and chicken (from freezer)
- Blend with MC in place - approx 10 sec, speed 8
- Blend a further 10 sec/Reverse/speed 8
- Form small balls of the sausage with wet hands
- Place in each of the prepared muffin moulds
- Drizzle with extra virgin olive oil
- Bake until fragrant - 15 min, 220°C
- Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible
- Bake until golden brown - 15 min, 220°C
- Serve hot with additional thyme leaves as garnish