Toad-in-the-Hole
This yorkshire pudding variant is British comfort food -- a little on the bland side, but quite lovely really. This will take about an hour. You could serve it as a bready side, but if you're thinking decadence, make some Sausage Gravy (aka Country Gravy) to go along with it. Great brunch fare!
- 1/2 to a pound breakfast sausage (either links or bulk)
- about a Tablespoon vegetable oil
- 1.25 cups milk
- 4 eggs
- pinch of salt
- 1.5 cups flour
- Heat the oven to 450. Place your baking vessel (I use a 10" cast iron dutch oven, but anything that is about 9 inches square with sides at least 3 inches high should do) in the oven to get hot.
- Cook your sausage in a smidge of oil. You could do this in your baking vessel if you felt ambitious, but it works fine for me in a pan on the stove. If you're using links, I cut them into little 1/2 inch pieces, and obviously, with bulk sausage, break it up. Get it nice and brown, and then pull the sausage out of the pan.
- Meanwhile, mix egg and milk. When the sausage is almost done, add the flour, and mix til smooth.
- Assuming you've cooked the sausage on the stove, pour the hot grease and crusty bits into your hot baking vessel.
- Pour a little bit of your batter in, so it lines the bottom of the vessel. Put in the oven and let bake for about 5 minutes
- Put sausagey bits on top of the cooked batter, and pour more raw batter on top
- Let it bake for about 25 minutes or until it is golden and crusty
- Serve while it is hot and glorious (it will fall, but it will continue to taste good hot or cold)