Traditional British Toad-In-The-Hole And Mini Toads Too! - cooking recipe

Ingredients

1 lb sausage or 8 sausages
4 ounces plain flour
2 eggs
1/2 pint milk
salt
pepper
1 tablespoon drippings or 1 tablespoon vegetable oil

Preparation

Preheat oven to 220\u00b0C or 450\u00b0F.
Pour the dripping or vegetable oil into a large metal roasting tin. Place the tin in the preheated oven whilst you make the batter to heat the oil/dripping up.When the fat is hot, add the sausages and turn them over to coat them.Cook for about 10 minutes.
Make the Yorkshire pudding batter - Mix flour, salt & pepper together in a large roomy mixing bowl. Make a hollow in the centre & add the egg, mixing it into the flour with a wooden spoon.Add the milk gradually until all the flour and egg is worked in and smooth. Add any remaining milk and beat well with a balloon whisk or hand held beater.
Take the roasting tin with the sausages out from the oven and very QUICKLY pour the batter over the partly cooked sausages. Swirl around to make sure it covers everywhere.
Put them back into the oven cook for a further 30 minutes or until the batter has puffed up and the sausages are sizzling and brown!
Cut into 4 quarters and serve straight away with hot onion gravy & mashed potatoes!
You can also use pork or lamb chops instead of sausages - making sure they are not too thick. I often use pork chops with quartered apple and stuffing balls which is really lovely!
MINI TOADS:
Twist a sausage into half and carefully cut through the skin to make 2 sausages - do this once more to each half making a total of 4 small sausages out of one big sausage. (Or use party cocktail sausages - mini frankfurters) carry on until you have made 12 mini sausages. Follow the instructions above, but only cook the mini sausages for about 5 minutes first and then another 15 minutes with the batter. Serve with tomato ketchup or home made tomato sauce/relish and mugs of soup for a great Winter supper!