Low Sodium Toad in the Hole
Discover a healthier twist on a British classic with this Low Sodium Toad in the Hole recipe! Crafted with tender low-sodium chicken or turkey sausages, this dish pairs perfectly with a light, airy batter made from simple pantry staples like all-purpose flour, unsalted milk, and eggs. Seasoned with a dash of black pepper and cooked with heart-healthy olive oil, this recipe is ideal for those seeking a flavor-packed yet low-sodium meal option. The batter beautifully puffs in the oven, turning golden brown for a visually stunning presentation. Ready in just 45 minutes, this comforting dish is perfect for a cozy weeknight dinner and can be topped with fresh parsley for a burst of color and flavor. Whether you're reducing sodium intake or simply want a lighter version of a beloved classic, this recipe delivers on taste and simplicity!
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Recipe Information
Ingredients
- 4 links Low-sodium chicken or turkey sausages
- 120 grams All-purpose flour
- 2 large Eggs
- 240 milliliters Unsalted milk (e.g., whole or 2%)
- 1 tablespoon Unsalted butter, melted
- 0.5 teaspoon Black pepper
- 1 tablespoon Fresh parsley, chopped (optional garnish)
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 220°C (430°F) and place a 9-inch by 13-inch roasting pan or oven-safe dish inside to heat up.
In a medium bowl, whisk together the all-purpose flour and black pepper. Create a well in the center of the flour mixture.
Crack the eggs into the well and begin whisking, gradually incorporating the flour. Slowly pour in the milk while whisking to form a smooth batter. Let the batter rest for 10 minutes.
Heat a skillet over medium heat and add 1 tablespoon of olive oil. Brown the low-sodium sausages on all sides for about 5 minutes. They don't need to be fully cooked, as they will finish cooking in the oven.
Carefully remove the hot roasting pan from the oven and immediately add the remaining 1 tablespoon of olive oil, swirling it around to coat the pan evenly.
Arrange the browned sausages in the roasting pan and quickly pour the batter over them to ensure the pan remains hot. Work quickly to maintain the heat for good rise.
Place the roasting pan back in the oven and bake for 25-30 minutes, or until the batter is puffed and golden brown.
Remove the dish from the oven and let it cool for a few minutes. Garnish with freshly chopped parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1622 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.1 g | 107% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 663 mg | 221% | |
| Sodium | 1046 mg | 45% | |
| Total Carbohydrate | 113.3 g | 41% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 16.8 g | ||
| Protein | 97.3 g | 195% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 472 mg | 36% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1661 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
