Sausage Toad in the Hole with Hazelnut Stuffing and Sage Leaves

• 2 shallots or 1 medium white onion, chopped
• 4 fresh sage leaves, chopped
• 1 tbsp olive oil
• Salt and pepper
• 1 cup hazelnuts, diced
• 1 cup bread crumbs
• 3/4 cup water
• 4 sausages
• 4 tbsp oil
• 1 cup self-raising flour
• 4 eggs
• 3/4 cup milk
• 1 spring thyme
• 1 sprig rosemary
• 2 bay leaves

Here’s how

1. To make the stuffing, place the shallots, sage and olive oil into a pan and cook until soft.
2. Season with a little salt and pepper as this will help draw out the moisture and cook evenly without too much color.
3. Add the diced hazelnuts and breadcrumbs, then pour in the water and continue to cook on a low heat.
4. The water will absorb into the mixture and thicken to a stuffing.
5. Remove the stuffing from the heat when it has thickened and leave to cool.
6. Once cooled use an ice cream scoop to portion up the stuffing and place on a tray. Meanwhile to make the Yorkshire pudding whisk the flour, eggs and milk in a bowl, then leave to rest for 20 minutes.
7. Pre heat a heavy oven proof frying pan that you can put in the oven.
8. Cook the sausages in plenty of oil, it might seem a lot of oil but you need it to cook the Yorkshire pudding mix.
9. Once the sausages are golden and brown, turn the heat up and pour in the Yorkshire pudding batter.
10. Add 4 balls of stuffing mix and top with the fresh herbs.
11. Bake in a pre heated oven 390°F (200°C) for 40-45 minutes or until the Yorkshire pudding is golden brown and risen up the sides.

You can also serve the stuffing with any roast dinner and they are perfect for freezing.