Breville Antony Worrall Thompson HM5 Manual page 15

6. Butter a cm ( in) or 5cm (10 in)
soufflé dish. Cover the base with 1cm
(½ in) of the batter. Arrange the half
sausages on top, then cover with the
remaining batter, and smooth over with
a knife or palette knife.
"
A twist on toad in the hole. I discovered
this recipe in a 1960's newspaper. Use your
favourite pork sausages
6. Bake near the top of the oven for about
0 minutes, until golden, crisp and well
risen.
15