the foodies handbook

A classic and deliciously simple English dish, combining the ever popular Yorkshire pudding with the eternal sausage.

Ingredients

To produce take 6 of your favourite sausages, 1 large cup of plain flour, 1 large cup of beaten eggs, 1 large cup of milk, a pinch of salt and beef dripping.

Preheat an oven to 200°C/Gas 6. Sift the flour and salt into a large bowl. Beat the eggs into the milk. Add to the flour and salt. Beat until all lumps have disappeared. Allow to stand for half an hour. Take an oven dish. Place a dollop of dripping in the bottom and place in the preheated oven until the dripping is very hot. Add the sausages to the dish. Return to the oven and cook for a few minuets. Briskly whisk up the batter. Remove the dish from the oven. Ladle the batter into dish so it is half-way up the sausages. Place back in the oven. Bake for 25 minutes, without opening the oven if possible. Serve immediately with creamed potatoes and onion gravy. This dish also works well with vegetarian sausages.