A dairy-free alternative to a classic British recipe. At home, we usually use pork sausages, when we cannot get hold of decent quality toads.
Serve with mash potato, peas, fried onions & lots of gravy!
- 12 chipolatas
- Olive oil
- 140g plain flour (sifted)
- ½ tsp salt
- 2 eggs
- 175ml Soy milk
Heat the oven to 200 degrees Celsius.
Grease a roasting tin and add the sausages. Put into the oven for about 10-15 minutes, turning occasionally, until brown.
Meanwhile, put the flour and salt into a jug with the eggs and slowly add the milk whilst whisking.
When the sausages are nice and brown take them out of the oven and pour the batter over them.
Put back into the oven for about another 30 minutes, until the batter is risen and golden in colour.