Mini Vienna Toad in the Hole
Another Great British Classic, reimagined by Chef Philli. Complete with top-tips for quick and easy preparation, Chef Philli talks us through this fantastic dish – great party food, or super-sized canapes. The full recipe and video are below now for you to cook along with!
Master Chef Professionals 2020 finalist, Chef Philli Armitage-Mattin, joined Lamb Weston and The Sausage Man to create some astounding recipes for you to try at home.
Crispy Mini Yorkies
In Episode 6 of Cooking with Chef Philli our star takes on the iconic British favourite. A Sunday staple with a Sausage Man twist, these mini yorkshire puds have Mini Vienna Sausages at their centre.
Mini Vienna Toad in the Hole
These bite-sized Toad in the Holes are more than a mouthful, making perfect party nibbles or XXL canapes. Made with Vienna Mini Franks and fluffy mash potato, these Yorkies are an awesome dish for any occasion!
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Servings:
8 Yorkies
Ingredients
- Toad
- 16 mini sausages Vienna Pork Mini Frankfurters – or Vienna Beef Mini Frankfurters
- Yorkie Batter Prepare one hour before cooking
- 1 tsp Salt
- 100 g Plain flour
- 3 Eggs
- 250 ml Whole Milk
- 3 tbsp Beef Dripping/Goose or Duck Fat
- Mash
- 400 g Mash potato Homestyle Mash from Lamb Weston – or make your own at home
- 100 g Butter
- 10 g Chives
- 1 tsp Salt
- 200 g Gravy
- Instant / Shop Bought gravy
Instructions
- Combine your Yorkie batter in a big bowl. Blitz the mixture with a stick blender until smooth, then leave to rest for at least 1 hour
- Preheat your oven to 200°C/Fan 180°C. Divide the lard or goose/duck fat between 8 muffin holes in a muffin baking tray. Put the tray in the oven to heat up.
- Add a Vienna Pork Mini Frankfurter 8cm to each hole. Return to the oven for a couple of minutes, to get the oil back up to temperature.
- Pour the batter into the muffin tray and roast for a further 15 mins until the Yorkies rise and turn golden brown. Avoid opening the oven during cooking to help keep in the heat and aid the rising process.
- Mash your potatoes – if using instant mash, simply heat as instructed then mix with butter chives and salt. If making from scratch, bring a pot of water to the boil and cook your potatoes until you can get they’re fork-through soft. Then drain and mash – mixing with butter, chives and salt.
- Add mash potato to the Yorkies and serve with a drizzle of gravy on each. Enjoy!