Prep time:

Cooking time: 45 minutes

Total time:

Serves: 8

20 Cocktail Sausages

2 Medium Sized Red Onions, thinly sliced

1tbsp Brown Sugar

1tbsp Balsamic Vinegar

1 Egg

100ml Milk

75g Plain Flour

1tbsp Vegetable Oil

Despite their unappetising name, these little ‘toadlets’ are perfect for both Bonfire Night and seasonal gatherings – make plenty, as they’ll disappear fast. You’ll need a mini muffin tin (or two, depending on the size of your tin).

  1. Caramelise the onions by frying them slowly and gently in a little oil over a low heat for around 20 minutes or so, adding the sugar and vinegar towards the end of this time.
  2. Meanwhile, gently fry the sausages for a few minutes until they’re lightly cooked and have lost much of their oil.
  3. Pre-heat the oven to gas 7 /220°C. Add a teaspoon of onions and a sausage to each muffin hole; put the tray in the oven for 5 mins to bring it up to temperature, before adding the batter – a dessertspoonful to each. Keeping the tin hot is the secret to getting the batter to rise and be crisp.
  4. Cook for approx. 15 mins until the batter is golden and risen.
  5. Serve warm

  • words:
  • pictures: David Merewether

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