Toad In The Hold(Yorkshire Pudding And Sausage) - cooking recipe

Ingredients

1 c. all-purpose flour
2 eggs
1 c. milk
1/2 tsp. salt
black pepper
1 lb. small breakfast sausage

Preparation

In blender combine the flour, eggs, milk, salt and a few grindings of pepper and blend at high speed for 2 to 3 seconds. Scrape sides of blender and blend again for 40 seconds. Refrigerate the batter for at least 1 hour.
Preheat oven to 400\u00b0. Place sausages in a heavy skillet and prick them once or twice with a fork.
Sprinkle them with 2 tablespoons water.
Cover and cook on low heat 3 minutes.
Remove top and cook until brown.
Arrange sausages in a single layer in baking dish.
Moisten with 2 tablespoons of drippings.
Keep 1 inch apart.
Pour batter over them and bake in middle of oven for 30 minutes or until pudding has risen over top of pan and is crisp and brown.
Serve at once. Serves 4.