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7. Cover the base of the souffle dish with
half of the batter mixture. Arrange the
sasuages on top, then cover with the
remaining batter and smooth over with
a palette knife or similar.
8. Bake near the top of the oven for about
minutes or until golden, crisp and
well risen.
A twist on toad in the hole. I discovered
this recipe in a 1960’s newspaper. Use
your favourite pork sausages
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