"This came from one of my favorite cookbooks, "A Treasury of Great Recipes" by Mary and Vincent Price. The ingredients are nearly identical to other recipes listed here but the preparation, cooking, and presentation techniques are different. They make great appetizers, even at room temperature or just gobble them around the stove."
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Ready In:
24 mini muffin sized toads


  • 1 tablespoon vegetable oil
  • 24 24 small vegetarian sausages or 24 small your choice small sausage
  • 1 cup flour
  • 14 teaspoon salt
  • 1 cup milk
  • 2 eggs


  • Have milk and eggs at room temperature.
  • Sift flour and salt into bowl and stir in milk.
  • Beat eggs until frothy, add to batter and beat.
  • Let batter rest for 30 minutes.
  • Preheat oven to 400°.
  • Heat oil in skillet, prick sausages with fork and fry until cooked or warmed if precooked.
  • Place one sausage and a bit of oil from skillet in each cup of a mini muffin tin and place tin in heated oven.
  • Pour batter into heated muffin tins and bake for 15 minutes, then reduce heat to 350° and bake another 10 minutes or until brown and puffy.
  • The sausages will be nested in holes in the puffy pastry, allow to cool in tin a bit and then plate and serve.

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I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving. I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey. Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.
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