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  • Sausages in Yorkahire Pudding Batter or Toad in the Hole

    2 votes
    Sausages in Yorkahire Pudding Batter or Toad in the Hole
    Prep: 90 min Cook: 1 hours Servings: 4
    by ruth martins
    10 recipes
    >
    Sausages wrapeed in bacon and cooked in a delicious most batter pudding.

    Ingredients

    • FOR THE YORKSHIRE PUDDING BATTER
    • 100g plain flour
    • 1 egg
    • 300ml equal mixture milk and water
    • FOR THE TOAD
    • 8 rashers streaky bacon
    • 8 good-quality pork sausages
    • 1 onion , thinly sliced
    • 1 tbsp vegetable oil

    Directions

    1. Preheat the oven to fan 200C/conventional 220C/ gas 7.
    2. Sift the flour and a make a well in the centre and crack in the egg.
    3. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter.
    4. Continue for 2 minutes,then stir in the remaining liquid. (The batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.)
    5. Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal).
    6. Scatter over the onion and drizzle with oil.
    7. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges.
    8. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.

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    Reviews

    • Claudia lamascolo
      Claudia lamascolo
      diffinitely one to try love the pudding looks awesome`

      Comments

      • ruth martins
        ruth martins
        Thanks Claudia.
        Frank you nice a nice robust pork sausage to be able to cook within the same cooking time as the batter. there is a reason why it's called this but can't remember. Need to check...
        • Frank Fariello
          Frank Fariello
          I had, of course, heard tell about 'frog in a hole' and was curious about it. Now I can try it! By the way, any particular kind of sausage preferred?

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