Ingredients Jump to Instructions ↓

  1. 4 oz Plain white flour

  2. 2 Small eggs

  3. 1/2 t Salt

  4. 10 fl Milk

Instructions Jump to Ingredients ↑

  1. 4 100% pork sausages Essentially, this dish is Yorkshire pudding with sausages in it. Preheat the oven to 450F. Saute the sausages briefly in a pan to draw off excess fat. Reserve this. Cut the sausages into chunks. Put the fat in a small roasting pan (a metal 9X9 cake pan is perfect): add a little oil, if necessary, to bring the amount of fat up to about 4 tablespoons. Heat the fat, either in a hot oven or on the stove, until smoking hot. Meanwhile, prepare the batter mixture. When the pan and fat are *very* hot, pour in the batter mixture, scatter the sausage chunks onto it, and put the whole business into the hot oven. Bake for about 5-10 minutes at 450F, then reduce to 400F and bake until the Yorkshire pudding around the sausages has puffed up nicely and is a deep golden brown. This may take as long as 30 minutes or as little as 20: keep an eye on it. Serve immediately when done. Warning: the pudding will deflate if kept waiting. Variants on this dish can be made with chunks of leftover roast beef, or almost any kind of meat, just so that you alter the cooking time to take into account whether the meat being used has already been cooked adequately when it goes into the pudding. Also: some people like to add a little beer to the pudding mixture. (Adapted from the description of Toad in the Hole in Jane Grigson’s OBSERVER GUIDE TO BRITISH COOKERY) Archive January 2010 December 2009 July 2009 June 2009 April 2009 March 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008


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