This is a Mexican twist on Toad in the hole, a British classic. The mole gravy has a nice chocolatey flavour which goes really well with the coriander and chilli in the batter and combined with the sausages delivers a piñata of flavours in your mouth. This is a recipe courtesy of Mouthful of Mark.
- For the batter: 3 eggs, 285ml milk, 115g plain flour, pinch of salt, half a large red chilli, remove the seeds and finely chop, handful of finely chopped coriander.
- 5 of your favourite Sausages
- Kankun™ Mexican Mole Poblano
- Mix the batter ingredients together in a large bowl until smooth.
- Heat the oven to 240 degrees.
- In a thin baking tin put 1cm/just under ½ inch of rapeseed oil and place this on the middle shelf of the oven (place a tray underneath the tin in order to catch any oil spills) and heat the oil until it is smoking hot.
- Add the sausages to the tin (beware of spitting oil) and return to the oven until browned all over.
- Pour the batter mixture over the sausages (give the batter a last mix before doing so as the coriander and chilli will have settled in one place in the mixture) and return the tin to the oven and cook for at least 20 minutes, until the batter is crispy and the sausages cooked through.
- Whilst the toad is cooking, put a tablespoon of the Kankun Mexican Mole Poblano into a saucepan and add about 5 tbsp of water and stir over a low heat. You will need to add more water to this as you go as basically we are using the mole as a gravy to pour over the toad therefore we need a runny consistency.Once the toad is cooked carefully place it onto a large platter and drizzle with the mole gravy and serve with sides of your choice (rice, corn, salad).
About Mouthful of Mark.
Mark is UK food blogger that loves to cook and to travel. He is passionate of all cuisine styles and Mexican foods is at the top of his list of favourites.
“I have loved Mexican food for years. Back in the day, Mexican food to me was chilli con carne, fajitas and nachos, how naïve was I!. I got to know Kankun Mexican Sauces, through a social media competition. I used the habanero on my fajitas and the chipotle on my flatbreads, I was hooked, the sauces had so much flavour and ranged from mild to hot, something for everyone!
I got to know better the Mexican cuisine and discovered a whole new world of recipes, who knew there were so many different types of chillies! I made chicken tortilla soup, I had never even heard of this before, let alone esquites (Mexican street corn salad), what’s that! A new found interest in Mexican food was born, thanks to my friend Rolando Cardenas founder of Kankun Mexican Sauces and his wonderful sauces.” says Mark.
If you are a food blogger and would like to unleash your inner wrestler in the kitchen like Mark does, do contact email@example.com