2023-07-24
50 mins
Easy
4 servings
Toad in the hole: Sausages and Yorkshire pudding. British comfort at its finest!
285ml Milk
115g Flour
3 Eggs
1 Tbsp Rosemary
2 Tbsp Balsamic vinegar
12 Chipolatas
Oil
Salt & Pepper
Heat the oven to 180C, Place your sausages in an ovenproof dish with a splash of oil and bake for 18-20 minutes.
Whilst that’s cooking begin to make the batter by cracking the eggs with some salt and pepper then whisk.
Add your flour then slowly add your milk keep whisking until it’s become a watery paste.
When your sausages have browned in the oven, take them out. Give your batter a mix one last time then begin to pour in your ovenproof dish evenly over the sausages. At this point also add your rosemary and balsamic vinegar.
Put back in the oven and cook for 25-35 minutes until browned and the mixture has risen.
Serve with gravy and veg. Now dig in!
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