Toad-in-the-Hole is basically sausages in Yorkshire pudding. This is much better than it sounds.

We are basically vegetarian right now. You could make this with veggie sausages. I haven’t tried that, but if they are adequately browned in a little oil, they can substitute for the pork sausage. This is not vegan. I really could not invent a vegan Yorkshire pudding.

Equipment: Mixing bowl and wooden spoon, skillet and fork, small roasting or baking pan – I use my 9X9 pan or a casserole dish.

Ingredients: 1 cup milk, 2 eggs,  1/2 teaspoon salt, about 1 cup all-purpose flour, butter or bacon drippings, (a pretty fair amount, 3-4 tablespoons), about 1 lb. of pork sausages, breakfast style or other mild flavouring.

NOTE: This is so not low-fat. It was designed for people who worked hard outdoors every day, and needed a lot of calories. It is a huge nostalgia dish for my husband, Nicholas (Dave) who grew up in an old-fashioned Cockney family. He often works hard outdoors, too.

Make the batter: Beat together the milk, eggs, salt and flour. Set aside. Don’t do this too far in advance.

Brown the pork (or veggie) sausages in a little fat, pricking with the fork to keep them from popping. In the meantime, put the butter or other fat into the baking dish, and preheat the oven to 450 degrees F. The preheating is very important. Put the dish with the fat into the hot oven until the fat melts and sizzles. Take the hot dish out, put in the sausages, and pour on the batter. Put it in the oven for about half an hour. the batter will puff up incredibly. The fresher the eggs, the more it rises. The top should be a bit crisp, the inside thick and creamy but not doughy. Test with a knife.

Serve right away. If there are leftovers (rarely) they can be fried in a little butter for breakfast.