Preheat the oven to
450F. Saute the sausages briefly in a pan to draw
off excess fat. Keep this for later. Cut your sausage
into chunks. Mind that knife baby!
Put the fat in a small
roasting pan (a metal 9X9 cake pan is perfection):
add a little oil, if necessary, to bring the amount
of fat up to about 4 tablespoons.
Heat the fat, either
in a hot oven or on the stove, until smoking hot.
Meanwhile, prepare the batter mixture. When the pan
and fat are very hot, pour in the batter mixture,
scatter the sausage chunks onto it, and put the whole
business into the hot oven.
Bake for about 5-10
minutes at 450F, then reduce to 400F and bake until
the Yorkshire pudding around the sausages has puffed
up nicely and is a deep golden brown. This may take
as long as 30 minutes or as little as 20: keep your
eyes on it, baby, yeah! Serve immediately when done.
Warning: This baby
does not like to be kept waiting and may get a bit
deflated if you leave her hanging about.
Variations on this
dish can be made with chunks of leftover roast beef,
or almost any kind of meat, just so that you alter
the cooking time to take into account whether the
meat being used has already been cooked adequately
when it goes into the pudding.
Toad
In the Hole
