Ultimate Makeover Toad in the Hole Low Fat
Give a classic British comfort food a healthy twist with this *Ultimate Makeover Toad in the Hole Low Fat* recipe! Perfectly browned low-fat pork sausages nestle in a golden, puffed-up batter made with fluffy egg whites and skimmed milk for a lighter touch, while caramelized onions and fragrant thyme provide rich, savory flavor. This clever recipe combines wholesome ingredients with simple techniques, reducing calories without sacrificing taste. Serve it with a light, flavorful gravy made from low-sodium chicken stock for a guilt-free family dinner that’s ready in just an hour. Whether you’re counting calories or simply craving balanced indulgence, this low-fat toad in the hole is an irresistible choice!
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Recipe Information
Ingredients
- 6 pieces Low-fat pork sausages
- 1 large White onion, thinly sliced
- 100 grams Plain flour
- 2 large Egg whites
- 150 milliliters Skimmed milk
- 250 milliliters Low-sodium chicken stock
- 1 tablespoon Vegetable oil
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
Instructions
Preheat the oven to 200°C (180°C fan)/400°F/gas mark 6.
Heat 1 teaspoon of the vegetable oil in a non-stick frying pan over medium heat. Add the sausages and cook gently for 5-7 minutes, turning occasionally, until lightly browned. Remove from the pan and set aside.
In the same pan, heat the remaining oil and add the sliced onion. Cook for 8-10 minutes over medium heat, stirring frequently, until the onion is soft and golden. Set aside.
To make the batter, sift the plain flour into a mixing bowl. In a separate bowl, whisk the egg whites until frothy. Gradually add the skimmed milk to the egg whites and whisk to combine.
Make a well in the center of the flour and slowly pour in the milk and egg mixture, whisking continuously until the batter is smooth. Stir in the thyme leaves, salt, and black pepper.
Pour 1 teaspoon of oil into a medium-sized roasting tin and place it in the oven for 3-5 minutes, or until very hot.
Carefully remove the roasting tin from the oven and quickly arrange the sausages and cooked onions evenly in the tin. Pour the batter over them, ensuring the sausages are partially submerged.
Return the tin to the oven and bake for 30-35 minutes, or until the batter is puffed up and golden.
While the toad in the hole is baking, heat the chicken stock in a small saucepan over medium heat until hot. Serve the finished dish immediately with the hot chicken stock drizzled over the top, or on the side as a light gravy.
Nutrition Facts
Calories |
1316 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.4 g | 48% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 228 mg | 76% | |
| Sodium | 4211 mg | 183% | |
| Total Carbohydrate | 110.2 g | 40% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 19.4 g | ||
| Protein | 115.4 g | 231% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 352 mg | 27% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 2089 mg | 44% | |
*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.
