Toad in the hole: sausages in Yorkshire pudding batter
Sausages baked in batter. Plain food, and very good.
What you need
- 8 pork sausages
- 140 g (1 cup plus 1 tbsp) plain (all-purpose) flour
- 4 eggs
- 200 ml (3/4 cup plus 1 tbsp) milk
- A pinch of salt
- 2 tbsp vegetable oil or dripping
- A roasting dish about 9 x 13 in
- Gravy, to serve
How to make it
- Heat the oven to 220°C (425°F).
- Whisk the flour, eggs, milk and salt into a smooth batter and let it rest.
- Put the sausages and the oil in the roasting dish and bake for about 10 minutes, until the sausages start to brown and the oil is very hot.
- Take the dish out, pour the batter around the sausages straight away (it should sizzle) and put it back in the oven.
- Bake for about 30 to 35 minutes until the batter is risen and golden. Don’t open the oven door early.
- Serve with gravy.
Check the sausages are cooked through. The dish must be hot when the batter goes in.