Preheat the oven to 200?C.
Place all the ingredients for the batter in a processor and whiz until smooth or beat with a wire whisk. The batter will look like thin cream. Leave it to stand at room temperature for at least ? an hour for the flour grains to absorb moisture and to soften while the sausages are pre-baked.
Place sausages in an oiled medium size ovenproof dish. Bake in the oven for 25-30 minutes until nicely browned. Remove from oven, pour batter immediately over the hot sausages in the hot ovenproof dish. Place back into the oven. Bake for another 30 minutes until puffy and brown.
Delicious with our Ready to Serve Gravy and a tossed salad dressed with Lemon Vinaigrette.
Good quality boerewors cut into 8 cm lengths also works well.
WHERE DOES THE NAME COME FROM?
The sausages peek out of the pastry like toads from their holes.
Keith Mason, London, England.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2739g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 849 (9%)|
|Amt Per Serving||% DV|
|Total Fat 94.4g||126 %|
|Saturated Fat 17.6g||88 %|
|Monounsaturated Fat 39.1g|
|Polyunsanturated Fat 24.2g|
|Cholesterol 793.1mg||244 %|
|Sodium 312.5mg||11 %|
|Potassium 2926.2mg||77 %|
|Total Carbohydrate 1909.2g||562 %|
|Dietary Fiber 67.5g||270 %|
|Sugars, other 1841.7g|
|Protein 281.8g||403 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 9821
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