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the Ingredients
Instructions
Perfect to serve at a dinner party, try a different spin on a traditional British dish with our recipe for Tiny Toads.
Method:
- Pre-heat the barbecue to a medium/high in-direct heat.
- Pour the milk into a jug, add the egg, flour and pinch of salt and mix everything together with a whisk, until it makes a smooth batter. Allow to rest in the fridge, for at least 15 minutes.
- Divide the vegetable oil between 12 indents on the patty tin. Place the tin over the area of direct heat to preheat the oil. The oil should be very hot before adding the batter mixture.
- Divide the batter mixture between the 12 indents. They should be approximately two-thirds full. Drop a sausage into each cup and bake in-direct for 15-20 minutes until golden brown, well risen and crisp.
- Pour the milk into a jug, add the egg, flour and pinch of salt and mix everything together with a whisk, until it makes a smooth batter. Allow to rest in the fridge, for at least 15 minutes.
- Pre-heat the barbecue to a medium/high in-direct heat.
- Divide the vegetable oil between 12 indents on the patty tin. Place the tin over the area of direct heat to preheat the oil. The oil should be very hot before adding the batter mixture.
- Divide the batter mixture between the 12 indents. They should be approximately two-thirds full. Drop a sausage into each cup and bake in-direct for 15-20 minutes until golden brown, well risen and crisp.
In the kitchen:
At the barbecue:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
