Toad in the Hole

 A British classic made the South African way.  Hearty pork sausages surrounded but a light batter served with carrots, sweet potato and cabbage. Who needs Eskom or an oven?!

 Ingredients:

1 cup flour
1 cup egg
1 cup milk
1/2 tsp salt

400g pork sausages or,
pork chipolatas

2  med sweet potatoes
6 med carrots
cabbage

60ml vegetable oil

We used a no’ 10 Best Duty flat bottom pot which nestles nicely into the PotjieKing.

Toad in the Hole – Method

• In a bowl mix the flour, salt and egg together to form a paste
• Slowly add the milk while stirring to avoid lumps.
• Leave to rest while you set your PotjieKing up.
• Peel and slice the carrots and sweet potato.
• Slice the cabbage into thin strips.
• Wrap the veg  (separately or together) in tin foil. Make the parcels the right size the fit into the bottom door of the PotjieKing. You can season each parcel however you’d like.

Pack 14 briquettes onto the coal grid inside your PotjieKing. Put a couple of firelighters in the bottom section and get that going.  Once the firelighters have burnt out insert the vegetable wraps in through the bottom hole.

• Place the potjie pot onto the PotjieKing, add the oil and allow it to heat up for 5 minutes or so.
• Fry the sausages until browned on each side.
• Remove the potjie pot and immediately pour the batter around the sausages.
• Place the lid onto the potjie pot and remove 9 briquettes from the PotjieKing and space them around on top of the lid.
• Space the remaining 5 briquettes around the coal grid and carefully place the potjie pot back into the PotjieKing.
• Do not lift the lid to check on the batter for at least 25 minutes.
• Peek inside and if the batter has risen and is golden brown then it is done.
• Remove the foil-wrapped veg from the bottom of the PotjieKing and serve!

Note: Best served with a good splash of onion gravy!

PotjieKing – Feeding Adventure Since 2008