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Serves: 12

Tiny Toads

Prep Time
15 min.
Cooking Time
20 min.
Method
Indirect
Prep Time
15 min.
Cooking Time
20 min.
Method
Indirect

Ingredients

Tiny  Toads 346X318
  • 2-3 tbps vegetable oil
  • 85ml milk
  • 1 egg
  • 50g plain flour, sifted
  • 12 mini cocktail sausages

Instructions

    In the kitchen:

  • 01 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.
  • At the barbecue:

  • 01 Pre-heat the barbecue to a medium/high in-direct heat.
  • 02 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.
  • 03 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.

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.

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