Chicken Sausage Toad in the Holders

Name: Thermomix recipe: Chicken Sausage Toad in the Holders
Prep time: 20 min
Cook time: 30 min
Ingredients: 500 Grams chicken thigh fillets; 1 Batch Basic Crepe recipe; 3 cloves garlic; 1 onion, halved; 2-3 sprigs fresh thyme, foliage only plus some more; 2 Teaspoons pink salt flakes; 2 Teaspoons freshly cracked black pepper; 50 Grams duck fat; 100 Grams dry breadcrumbs; Extra Virgin Olive Oil (EVOO) if needed

Make on Fresco

Makes 18-20 Prep Time 20 minutes Cook Time 30 minutes Rated: Print

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

Growing up, I knew it was going to be a good dinner the day we had Toad in the Hole. This is just a little tweak on that time-honoured recipe from my Dad’s origins in Yorkshire and, I have to say, not bad, not bad…so this one is for you Dad…you taught me well, though the duck fat may have you scratching your head!

Keeping it Simple:

The trick to puffed and light "Yorkshire Pud" is very hot fat, and speed … the faster you get your batter on top of the hot fat, and back into the hot oven, the puffier result you will get.

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Need

500 Grams chicken thigh fillets
1 Batch Basic Crepe recipe Recipe
3 cloves garlic
1 onion, halved
2-3 sprigs fresh thyme, foliage only plus some more
2 Teaspoons pink salt flakes BUY
2 Teaspoons freshly cracked black pepper
50 Grams duck fat
100 Grams dry breadcrumbs
Extra Virgin Olive Oil (EVOO) if needed BUY

Do

1: Cut chicken into 3 cm cubes and place on a plate in the freezer.
2: Preheat oven to 220°C and grease approx. 18–20 muffin moulds. Set aside.
3: Pre-make the Basic Yorkshire Pudding Batter and set it aside in a jug in the fridge.
4: Place garlic, onion, thyme, salt and pepper into Thermomix bowl and chop 4 sec/speed 8.
5: Add duck fat, breadcrumbs and chicken (from freezer) and blend 10 sec/speed 8. Blend a further 10 sec/Reverse/speed 8. Continue to blend, until you have a chunky but well-combined consistency.
6: Form small balls of the sausage with wet hands and place in each of the prepared muffin moulds.
7: Drizzle each with a little oil and place into oven for 15 minutes until very hot and fragrant.
8: Working quickly, remove trays, pour cold batter into each muffin mould, covering the sausage as much as possible.
9: Return to the oven for 15 minutes until well puffed and golden.
10: Serve hot with additional thyme leaves as garnish.

Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.

Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!