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Toad-In-The-Hole (Yorkshire Pudding W/Sausage

Toad-In-The-Hole (Yorkshire Pudding W/Sausage is a dessert recipe made with Flour, Milk, Black Pepper, and Water. Save it, add the ingredients to your shopping list, and cook it tonight.

Ingredients

• 1 cup
• 1 cup
• 1/4 tsp
• 1/3 cup

Method (preview)

1. 1

   In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt, and pepper for 5 seconds.

2. 2

   Turn off the motor and with a rubber spatula, scrape down the sides of the container.

3. 3

   Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.

4. 4

   In a skillet, combine sausages, pierced lightly with a needle, and water.

5. 5

   Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated.

6. 6

   Saute the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.

7. 7

   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.

8. 8

   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.

9. 9

   Arrange the sausages on the batter, pour the remaing batter over them, and bake the mixture for 15 minutes.

10. 10

    Reduce heat to moderate (375^) and bake the mixture for 10-15 minutes more, or until it is puffed and golden brown.

11. 11

    Serve the dish immediately with Dijon-style mustard, if desired.