Sig's mini toad in the hole

• 1 medium egg
• 75 ml milk
• 1/2 tsp dijon mustard
• 1/2 tsp wholegrain mustard
• 24 cocktail causages, about 400 g
• small jar of chilli jam or sweet chilli sauce
• 60 gr plain flour, sifted
• pinch sea salt

1. sorry, measured everything in metric
2. preheat oven to 220C /200C fanoven/gas7 .
3. whisk the flour, mustard,egg, milk and a little salt together with 75 ml water to make a smooth batter.
4. You can make this in advance.
5. keep it chilled for up to a day ahead.
6. whisk again before using.
7. drop about 1/2 of a teaspoon of oil in each hole of a 12 fairy cake tin and place it in a hot oven for about ten minutes
8. heat a teaspoon of oil in a large frying pan over low heat and slightly brown sausages all over.
9. half fill the tin mould with the batter you might find you have a little over.
10. drop a couple of sausages into the middle of each one.
11. bake until golden and risen.
12. serve straight away with the chilli jam or sauce
13. you can reheat the toads at 200C/180Cfan oven /gas 6 turned up side down in a baking tin for about 5-10minutes.
14. makes 12

egg, milk, mustard, wholegrain mustard, cocktail causages, chilli, flour, salt

Taken from cookpad.com/us/recipes/330342-sigs-mini-toad-in-the-hole (may not work)