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This is an upmarket version of a perennial favourite, made with Duchy Originals ale and fresh thyme. Make sure you eat it straight from the oven while the batter is at its crispest. For this recipe you will need a muffin tin with 12 muffin moulds. The 'toad' in this dish, in case anyone is unsure, is made of sausage rather than amphibian
The spiritual partner to this dish is a pint of malty English bitter, with enough hoppy bitterness to reign in the fatty richness of the sausages.
Typical values per serving:
This recipe was first published in September 2006.