Name: Mini Sausage Toadies With Pea Crush
Total time: 50 min
Yield: 24
Ingredients: 3-4 tbsp rapeseed oil; 24 ready-cooked mini cocktail sausages; For the batter; 175g/6oz plain flour; A pinch of English mustard powder; 2 large eggs; 125ml/4½fl oz semi-skimmed milk; 120ml/4¼fl oz cold water; Sea salt and freshly ground black pepper; For the pea crush; 50g/2oz butter; 2 small shallots, peeled and finely chopped; 1 tsp chopped fresh thyme leaves; 1 tbsp caster sugar; 400g/14oz frozen peas, thawed; 150ml/¼pt chicken stock

VMG Recipes