Ingredients

• 1 pack Porkinson Chipolata Sausages
• 4 tbsp oil

• 125g (4oz) plain flour
• Salt and freshly ground black pepper
• 1 tsp mustard powder
• 2 teaspoons thyme leaves - fresh or dried
• 2 large eggs
• 300ml (1/2 pint) semi-skimmed milk
• 2 trays of patty or bun tins, preferably non-stick

Method

1. Preheat the oven to 220°C or gas mark 7.
2. While the oven heats up, make up the batter: mix the flour, seasoning, mustard powder and thyme in a large bowl, add the eggs and a third of the milk and whisk well to make a smooth batter, full of bubbles. Stir in the rest of the milk and leave the batter to stand. Cut each sausage in half and put a half in each patty tin.
3. Spoon half a teaspoon of oil in each tin. Put the trays in the oven and cook for 5 mins so that the oil is very hot.
4. As quickly as possible remove the bun tins from the oven and pour batter into the patty tins. Put back in the oven and cook for 20-25 mins, without opening the oven door, until they are well-risen and crispy.
5. For best results, cook one tray of toads at a time.