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Lovely autumnal toad in the hole. Best eaten with savoy cabbage and lashing of roast onion gravy.
Ingredients
Makes 4 servings
- 6 quality sausages of any variety
- Lard/white fat/dripping
- 1 quantity of Yorkshire Pudding batter (see other recipe)
Preparation
Pre-heat the oven to 225 C.
On the hob, melt sufficient white fat in a roasting pan. When smoking hot, add the sausages and brown.
Take off the heat and add the batter, ensuring it covers the base of the tray.
Put in the oven for 25 - 30 minutes, until golden to mid brown, and the batter cooked in the middle.
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