I’m like 92% certain I’ve already written this recipe out already and my nan’s just making me do more work, but eh, I need to get on her good side if I want even the slightest chance of getting a ps4. This is basically a massive Yorkshire Pudding with sausages in. At first I was very disappointed to learn that this recipe contains a grand total of 0 toads, but later I found out that might be for the better, as it turns out I’m lactose intoadlerant. I’m not sorry. Anyway, its pretty easy and straightforward.
You will need:
- 6-8 Sausages
- 140g Plain flour
- 1/2tsp Salt
- 2 Eggs, beaten
- 180ml Milk
- 2-3tbsp Oil (doesn’t matter if its sunflower, olive or veggie, car oil is not recommended)
1. Either grill the sausages or cook them in the oil in a large casserole dish, I grilled them but it might be easier to just cook them in the dish. Preheat oven gas mark 6/200*C/400*F. If you grill the sausages, heat the oil in the dish in the oven for 15 minutes or until the sausages are cooked, if you cook them in the dish with the oil, just bake them for 15 minutes or so.
2. While the sausages cook, put the flour and salt in a large bowl and mix, pour in the eggs mix a bit, and slowly pour in the milk while beating the mixture with a whisk. I accidently mixed the eggs in the flour too much and ended up with a lumpy, soggy mess but the milk sorts it out, just make sure to beat it well.
3. Take out the dish, arrange the sausages in it if you grilled them. And test the oil but plopping a teaspoon of the mixture into the oil, it should immediately fizzle up and spit, +10 points if it gets you in the eye. If its not hot enough, put it in the oven a bit longer, if its fine then pour the batter over the top of the sausages, make sure to cover all around them. Bake for about 25 minutes or until very brown and hard to the touch. bAm its done.