This is one of our Sunday lunch favourites. Sausages and Yorkshire pudding in the same dish? What's not to love? Serve with greens and potatoes of your choice. This recipe serves two adults and three kids in our house.
225g plain flour
Pinch of salt
6 - 8 sausages (veggie or meat)
1. Cook the sausages according to the packet instructions, and while they're cooking make the batter. (By the way, if you cook the sausages in the same tin you'll use for the toad-in-the-hole, you'll have less washing up to do. Just saying...). The oven will need to be pre-heated to 220c/200c fan/gas 7.
2. Make the batter: Beat the eggs, flour, milk and a pinch of salt together until it becomes a smooth batter. Use a whisk to get rid of any blobs of flour.
3. Once the sausages are cooked, chop them into pieces (we cut them into thirds).
4. Get the tin you're going to use nice and hot by adding a glug of oil (we use sunflower oil) and putting it in the pre-heated oven for a couple of minutes. Take the tin out again (use oven gloves and beware spitting oil!) and add the sausages and then the batter. Return to the oven.
5. Bake in the oven for 35 minutes or so, until well risen and cooked through. It could take more or less time depending on your oven, so keep an eye on it.
6. Serve straight away and enjoy!
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