Active Low-Carber Forums
Atkins diet and low carb discussion provided free for information only, not as medical advice.
Home Plans Tips Recipes Tools Stories Studies Products
Active Low-Carber Forums
A sugar-free zone


Welcome to the Active Low-Carber Forums.
Support for Atkins diet, Protein Power, Neanderthin (Paleo Diet), CAD/CALP, Dr. Bernstein Diabetes Solution and any other healthy low-carb diet or plan, all are welcome in our lowcarb community. Forget starvation and fad diets -- join the healthy eating crowd! You may register by clicking here, it's free!

Go Back   Active Low-Carber Forums > Main Low-Carb Diets Forums & Support > Kitchen: Low-Carb Recipes > Main dishes
User Name
Password
FAQ Members Calendar Mark Forums Read Search Gallery My P.L.A.N. Survey


Reply
 
Thread Tools Display Modes
  #1   ^
Old Sat, Apr-06-24, 09:56
bohemian45's Avatar
bohemian45 bohemian45 is offline
Senior Member
Posts: 124
 
Plan: Atkins
Stats: 416/379/200 Male 6'-1"
BF:
Progress: 17%
Location: Clearwater, FL
Default Low Carb Toad in the Hole

I am a fan of recipes from the UK but have had to curtail eating them because of the carb-heavy ingredients. Here is a version I created of Toad in the Hole, which keeps the sausages but exchanges cream cheese for the flour. Hope you get a chance to make this, it's quite excellent.

5 or 6 Italian sausages, uncooked
1 tbs. lard
1 stick of butter, softened
1 package cream cheese, softened
3 eggs
salt and pepper

Preheat oven to 375 degrees. Put 1 tablespoon lard into a pan (I used a pie pan) and add the sausages. Heat up the sausages and oil for about 15 minutes or until the oil is quite hot.

Put the cream cheese and butter in a bowl and microwave on high for about 2 minutes or until the cream cheese is well softened. The butter will be liquid by this time. Use a whisk and blend the butter and cream cheese. Let the mixture cool and add three eggs and whisk all together. No need to stir too much, just enough.

Take your hot pan out of the oven and add your batter. It should sizzle a bit when it hits the oil. Cover up the sausages with the batter and bake uncovered for 30-35 minutes or until done.

My wife suggested changing the name to "Toad Hall Sausage". It does sound a bit more appetizing!
Reply With Quote
Sponsored Links
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

vB code is On
Smilies are On
[IMG] code is On
HTML code is Off



All times are GMT -6. The time now is 23:22.


Copyright © 2000-2024 Active Low-Carber Forums @ forum.lowcarber.org
Powered by: vBulletin, Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.