Sausage Toad Low Carb Batter

Status
Not open for further replies.
Bubbsie

Bubbsie

Well-Known Member
Relationship to Diabetes
Type 2
2 Tablespoons of Soya Flour
2 Tablespoons of Vital Wheat Gluten
A pinch of salt
A half cup of full fat milk (although I have used skimmed milk before & it was fine)
2 medium eggs
Whisk all the ingredients together, then set the mixture aside for a while, the longer the better, I left mine overnight.
Partially cook the sausages or whatever you are using for the filling, I used sausages & crispy bacon in this one.
Make sure your oil is piping hot, put the sausages into the oiled pan, pour the batter over it evenly, in the oven at 200c for twenty minutes, please check throughout the cooking since oven temperatures vary.
 
Bubbsie said:
2 Tablespoons of Soya Flour
2 Tablespoons of Vital Wheat Gluten
A pinch of salt
A half cup of full fat milk (although I have used skimmed milk before & it was fine)
2 medium eggs
Whisk all the ingredients together, then set the mixture aside for a while, the longer the better, I left mine overnight.
Partially cook the sausages or whatever you are using for the filling, I used sausages & crispy bacon in this one.
Make sure your oil is piping hot, put the sausages into the oiled pan, pour the batter over it evenly, in the oven at 200c for twenty minutes, please check throughout the cooking since oven temperatures vary.
Click to expand...
Will this make enough for 2 people or do I need to double amounts? Ta
 
I found it made plenty for two. It's a bit more dense than normal Yorkshire puddings so very filling.
 
Has anyone worked out the carb content of the batter please? If not I’ll weigh as I go and post later. I’m just not sure how much a tbsp of the dry ingredients weighs! Obviously the total for the dish will depend on the sausages I know.
 
Radders said:
Has anyone worked out the carb content of the batter please? If not I’ll weigh as I go and post later. I’m just not sure how much a tbsp of the dry ingredients weighs! Obviously the total for the dish will depend on the sausages I know.
Click to expand...
A tablespoon is usually 15g x
 
Kaylz said:
Generally yeah xx
Click to expand...
Actually I just realised looking at my recipe again after adding the weights that the soya flour was spot on whereas the gluten was over 20g, despite the soya being more cloggy so a bit more heaped!
One reason I like recipes that give weights.
My batter is resting in the fridge so I will report back after eating it.
 
It certainly looked the part: rose beautifully, browned nicely, didn’t stick.
However it did sink slightly as soon as it came out of the oven, and the texture was chewy rather than crisp. I wonder whether the extra 10g gluten was to blame for the chewiness.
I expect the lack of starch is a contributory factor in the non-crispness as there’s nothing to caramelise.
Has anyone found a way of making it crisp?
 
Sally W said:
Will this make enough for 2 people or do I need to double amounts? Ta
Click to expand...
Sally I think it will make enough for two people...I've often made it when I'm the only one here & had some left over.
 
Radders said:
Has anyone worked out the carb content of the batter please? If not I’ll weigh as I go and post later. I’m just not sure how much a tbsp of the dry ingredients weighs! Obviously the total for the dish will depend on the sausages I know.
Click to expand...
Radders I use the measuring spoons...the card content should be there...I'll have a look...just checked it's about 24 carbs for the whole meal however that may need to be adjusted depending on what you use with the batter.
 
Bubbsie said:
Radders I use the measuring spoons...the card content should be there...I'll have a look...just checked it's about 24 carbs for the whole meal however that may need to be adjusted depending on what you use with the batter.
Click to expand...
I used soya milk which is virtually zero carbs but worked out that the total carbs in mine were 33g with 4 garlic & parsley Quorn sausages.
I only ate half my portion though and that was plenty. The pic is the half that was left.
 

Attachments

  • 679828CA-4BE8-4A69-83DA-7B71331D3740.jpeg
    679828CA-4BE8-4A69-83DA-7B71331D3740.jpeg
    55.7 KB · Views: 9
Radders said:
Has anyone worked out the carb content of the batter please? If not I’ll weigh as I go and post later. I’m just not sure how much a tbsp of the dry ingredients weighs! Obviously the total for the dish will depend on the sausages I know.
Click to expand...
I'll weigh the measuring spoons I use tomorrow & change the quantities to grams that will make it easier.
 
Radders said:
I used soya milk which is virtually zero carbs but worked out that the total carbs in mine were 33g with 4 garlic & parsley Quorn sausages.
Click to expand...
Looks good Radders.
 
Radders said:
Better than any other Yorkshires I’ve made in the past to be honest.
Click to expand...
I'm addicted to it now...bought some sausages this afternoon...we'll be having that for lunch tomorrow.
 
Status
Not open for further replies.
Back
Top