Servings: 4 · Prep Time: 5 mins · Cooking Time: 50 mins
Total Time: 55 mins
Dinner | Lunch
This is the very best recipe you will find. One you will be writing down and sending to friends and family members. Desperate to share it, but also wishing to keep it quiet as a "hidden gem"! It will be the first recipe you share with anyone you hear is going low-carb, to prove just how versatile low carb is. Who would have thought that you could be following a low carb / primal lifestyle and still eat something like this toad-in-the-hole. With just a few small ingredient tweaks, you can eat this delicious dish that is so similar to the real thing. So similar in fact, that it will be impossible for any guests to know that there is any difference. However, this dish is remarkably low in carbs, especially if you are selective with your sausages. I advise buying sausages from your local butcher and being aware of what is in them. You can ask for 100% meat ones, or gluten-free ones. If you just want to use the batter, you could make pancakes with it or Yorkshire puddings. My main tip is to make sure you get your oil super super hot before pouring the batter in.
- goose fat (4 tbsp)
- double cream (110ml)
- milk (110ml)
- eggs (4 large)
- arrowroot (70g)
- ground almonds or ground flax (30g)
- sausages (8 standard)
Preheat oven to 180C.
In a greased deep sided dish place the sausages and cook them for approximately 20minutes until golden and browning.
15 minutes in, make up your batter.
Place the double cream and eggs in to a bowl. Whisk.
Add in the arrowroot and ground almonds. Combine to a thick, creamy batter (a little like custard).
Carefully open the oven door and add 4 tbsp goose fat to the baking dish with the sausages in. It will melt instantly.
Shut the door and leave for 3-4 mins to really heat up. You want the fat to be as hot as possible before you add the batter.
Open the door and carefully pour the batter straight on top of the sausages.
Cook for 20 minutes until risen and golden.
Serve straight away.