Toad In The Hole

This is truly comfort food at its very best. A traditional English Toad-In-The-Hole is unlike a similarly-named dish which is essentially an egg cooked in a hole cut out of the center of a slice of bread. Not that it's not also a tasty dish which children love, but it's not what you would receive if you ordered in the UK. Try it! I can almost guarantee you'll like it.

Ingredients

• 8 good quality pork sausages (about 1 lb)
• 4 ounces plain flour
• 2 eggs
• 1/2 pint milk
• salt
• pepper
• 1 tablespoon sunflower oil

Directions

1. Preheat oven to 450° F (220° C)
2. Pour the vegetable oil into a large roasting tin or casserole dish. Place it in the preheated oven while you make the batter to heat the oil. When hot, add the sausages and turn them over to coat them. Cook for about 10 minutes.
3. Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the center & add the eggs, mixing it into the flour with a wooden spoon. Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or handheld beater.
4. Take the roasting tin or casserole dish out of the oven and quickly pour the batter over the partly cooked sausages. Swirl around to make sure it covers everything.
5. Put the pan back into the oven cook for another 30 minutes or until the batter has puffed up and the sausages are sizzling and brown.
6. Cut into 4 quarters and serve right away. (I suggest with hot onion gravy & mashed potatoes)