Title: Toad-In-The-Hole (Yorkshire Pudding W/sausage)
Categories: Breakfast British
Yield: 2 Servings
| 1 | c | Flour |
| 1 | c | Milk |
| 2 | | Eggs |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 1 | lb | Sausages |
| 1/3 | c | Water |
In a food processor fitted with the steel blade or in a blender, blend
flour, milk, eggs, salt, and pepper for 5 seconds. Turn off the motor and
with a rubber spatula, scrape down the sides of the container. Blend the
batter for 20 seconds more, transfer it to a bowl and let it stand, covered
with plastic wrap, for one hour. In a skillet, combine sausages, pierced
lightly with a needle, and water. Bring the water to a boil over moderately
high heat and boil the sausages, turning them, until the water is
evaporated. Saute the sausages, adding oil if necessary to keep them from
sticking, for 7 minutes or until they are golden brown. Transfer the
sausages with a slotted spoon to a plate, pour 3 T. of fat from the skillet
into an 8" square baking pan and heat the pan in a preheated very hot oven
(450^) for two minutes. Stir in the batter, pour one fourth of it into the
pan and bake it in the very hot oven for two minutes, or until it is set.
Arrange the sausages on the batter, pour the remaing batter over them, and
bake the mixture for 15 minutes. Reduce heat to moderate (375^) and bake
the mixture for 10-15 minutes more, or until it is puffed and golden brown.
Serve the dish immediately with Dijon-style mustard, if desired.