It costs about £1.25 each to make this all time great combination of sausages baked in Yorkshire pudding, takes about 35 minutes to make and there is enough for four people to share!
Ingredients
115g plain flour
2 eggs
275ml milk
3 tbs vegetable oil
8 chipolata sausages
Pinch of black pepper
How to cook
Put the flour and the pepper in a mixing bowl.
Crack the eggs into the bowl and then pour in the milk.
Whisk everything together until there are no more lumps and then leave it to rest for 30 minutes.
Preheat the oven to 220oC/425oF/gas 7.
Spoon the oil into a non stick tin and put the sausages in and then bake them for 5 minutes.
Check the batter is smooth (give it another whist if needed) and then pour it into a jug.
Pour the batter into the tin around the sausages.
Return to the oven and bake for 20 minutes until the batter is golden brown and looks crisp.
Eat straight away with some steamed veg and gravy.
Put the flour and the pepper in a mixing bowl.
Crack the eggs into the bowl and then pour in the milk.
Whisk everything together until there are no more lumps and then leave it to rest for 30 minutes.
Preheat the oven to 220oC/425oF/gas 7.
Spoon the oil into a non stick tin and put the sausages in and then bake them for 5 minutes.
Check the batter is smooth (give it another whist if needed) and then pour it into a jug.
Pour the batter into the tin around the sausages.
Return to the oven and bake for 20 minutes until the batter is golden brown and looks crisp.
Eat straight away with some steamed veg and gravy.
Household favourite and very cost effective! A versatile dish as you can use any sausages you wish, from vegetarian sausages through to a spicy Cumberland, very much open to personal choice. Simon
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