This is a traditional British recipe combining sausage and Yorkshire pudding. The origins of the name are disputed but some say the sausages in the Yorkshire pudding resemble toads poking out of the ground.
|1 cup||(250 mL) Flour|
|1 1/4 cups||(300 mL) Milk|
|2 tsp||(10 mL) Dijon mustard|
|Salt and pepper|
|3 tbsp||(45 mL) Melted Tenderflake® Lard or vegetable oil|
|1 Pkg||Schneiders® Country Naturals® Honey Garlic Countryside Sausage|
|Chopped fresh herbs (thyme, rosemary, oregano)|
COMBINE flour, eggs, milk, mustard, salt and pepper in a food processor or large bowl. If using a food processor, blitz until smooth. If using a bowl, mix with a wooden spoon until smooth. Let the mixture rest for 30 minutes.
PREHEAT the oven to 425°F (220°C). Pour the melted lard or vegetable oil into a 9-13” (3.5 L) baking dish. Brush the lard or oil all over the bottom of the pan and up the sides. Place the pan in the middle of the oven for about 20-25 minutes or until smoking hot. Remove from oven and arrange sausages in the bottom of the pan. Return to the oven for 5 minutes. Stir the rested batter and pour into the pan with the sausages. Be careful as the batter may splatter when it hits the heat. Bake for 25 minutes. Do not open the oven door during the baking time. The batter will be puffed and brown and the sausage should be cooked to an internal temperature of 160°F (71°C). Cook for a further 5-10 minutes if needed.
SERVE immediately straight from the pan. Serve with a side salad or braised cabbage.
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