Baking sausages in a Yorkshire pudding maker… Wow, this ultra-simple recipe will quickly become a family favorite. The secret to getting the batter to swollen as much as possible is to heat the pan thoroughly before pouring the batter over the sausages. Then put in the oven to watch the wollen batter deliciously! Serve with mashed potatoes and cooked peas.
4 or 5 servings
Ingredients
PASTE
- 4 large eggs
- 375 mL (1 ½ cups) milk
- 300 mL (1 ¼ cups) all-purpose flour, sifted
- 5 mL (1 tsp.) rosemary, chopped Pinch of salt
ONION SAUCE
- 30 mL (2 tbsp.) butter 1 large onion, sliced
- 1 leek (white only), sliced 30 mL (2 tbsp.) all-purpose flour
- 125 mL (½ cup) red wine
- 300 mL (1 ¼ cups) good quality beef broth
- Worcestershire sauce Salt and freshly ground pepper
ASSEMBLY
- 60 mL (4 tbsp.) peanut oil
- 4 to 5 small pork sausages (or 2 large sausages, cut lengthwise)
- 3 or 4 sprigs of thyme
- 3 or 4 small branches of rosemary
- 1 small bunch of cherry tomatoes on vine, stems removed
HOW TO
To make the dough: In a bowl, beat the eggs. Pour in milk and gradually add flour, whisking until smooth. Add rosemary. Season with salt.
Cover and refrigerate for 30 minutes to 1 hour before using. Transfer the batter to a large measuring cup to make it easier to pour into the pan.
While the dough is in the refrigerator, prepare the onion sauce: in a saucepan, melt the butter over medium heat.
Add onion and leek; cook and stir occasionally until vegetables are golden and caramelized, about 15 to 20 minutes. Sprinkle with flour. Cook, stirring constantly, for 2 minutes. Whisk in red wine. Stir in beef broth.
Season with Worcestershire sauce, salt and pepper. Bring to a boil and reduce heat to simmer. Stir occasionally until sauce thickens, 10 to 15 minutes. Taste and adjust seasoning, if necessary.
Preheat oven to 500°F (260°C).
To assemble the toad in the hole: In a large cast iron skillet, heat the peanut oil over medium heat. When oil is hot, add sausages. Brown them, turning them until they are almost done, 10 to 15 minutes.
Increase heat to high. Add thyme, rosemary and cherry tomatoes. Stir the paste and pour it into the pan. Place in oven.
Bake for 20 to 25 minutes, or until golden and puffy. (Do not open oven as toad in the hole may fall out. )
Serve immediately with onion sauce.
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