Sausages Baked in Crisp Yorkshire Pudding Batter

What you need

• 140 g (1 cup) plain flour
• 1/2 tsp salt
• 4 large eggs
• 200 ml (3/4 cup) whole milk
• 8 pork sausages
• 3 tbsp beef dripping or vegetable oil

Method

Restated from the original video

1. 1

   Whisk the flour and salt in a bowl. Make a well in the center and crack in the eggs.

2. 2

   Whisk the eggs into the flour, then pour in the milk a little at a time, whisking to a smooth batter the thickness of single cream.

3. 3

   Rest the batter for 30 min at room temperature.

4. 4

   Heat the oven to 220 °C (425 °F). Put the dripping in a metal roasting tin about 25 x 30 cm and add the sausages in one layer.

5. 5

   Roast for 10 min, turning the sausages once, until they have started to brown and the fat is smoking hot.

6. 6

   Pour the batter quickly and evenly around the sausages. Return the tin to the oven right away.

7. 7

   Bake for 30-35 min without opening the door, until the batter is risen, deep golden and crisp at the edges. The sausages must be cooked through.

8. 8

   Serve straight from the oven with gravy and green vegetables.

Imported from cowbridgekitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.