Toad in the holedish, using sausages (the toad) and Yorkshire pudding batter. It is a very simple and filling dish. Now that you have mastered our Yorkshire Pudding recipe, all you need is half a dozen sausages, pork or beef, or whatever you prefer. It would probably go well with vege sausages, but I haven't tried it! Prepare the yorkshire pudding batter as usual, then, while it is standing, prepare the sausages and oven dish. A large roasting pan of whatever material you use is fine.
It is a good idea to fry or barbeque the sausages first for a short time to partially cook them, giving a nice flavor. Make a good quantity of onion gravy to accompany the toad.
When ready to cook, heat the pan in the preheated oven with the onion flavored oil as before. When the oil is hot, take out and straight away pour in the batter, to cover the bottom of the dish. Now you can arrange the sausages in the batter, leaving space for cutting between them, for serving. Place in a very hot oven, and watch the batter rise, through the window, to build up your appetite! When the peaks, and the bangers, are a nice golden brown, your dish is cooked. Serve portions to all your eager takers, with the gravy. I like hot english mustard too, but you may prefer another accompaniment. Also goes well with mashed potatoes.
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yorkshire pudding intro
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