You might wonder why we add a little potato starch to our sausages. Isn't that just filler so we can put less meat in our sausages? Definitely not. When we make our pork mince we balance lean meat with just the right amount of fat. The fat adds flavour and succulence to the finished sausage. But we don't want to see it just running away into the grill pan. So we add potato starch that soak it up, keeping it inside the natural casing for a super-juicy, flavour-packed sausage.
For a speedy supper that will keep everyone happy, whip up a satisfying toad in the hole. Simply brown your sausages, beat together a Yorkshire pud batter of flour, egg and milk then put your sausages in a baking tray with hot oil and pour over the batter. Cook in a hot oven until the batter is puffed up and crispy, and serve with rich onion, buttery greens and a spot of hot English mustard.
Ingredients: Organic Pork 85%, Potato Starch, Sea Salt, Organic White Pepper, Ascorbic Acid, Organic Black Pepper, Organic Ginger, Organic Sage, Organic Nutmeg, Organic Thyme, Organic Sugar, Organic Cayenne, Organic Rosemary Extract, Water