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Prick
the sausages and cook them in a dry frying pan until nearly
done.
Heat the oven to 450°. Put a small amount of fat into
a roasting tin or baking dish and put into the oven to get
hot. The fat should be really smoking when you pour the batter
into the tin. Arrange the sausages in the batter and return
to the oven.
Cook for about 20-30 minutes until the yorkshire pudding is
well risen and brown.
To serve,
cut the toad in the hole into sections with one or two sausages
in each. Serve with basic vegetables, such as peas and carrots
and with a good peppery gravy.
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This
traditional English dish can be wonderful and warming, or like
lead in your stomach. It all depends on the batter. Make sure
that you beat it well—a rule of thumb would be to beat
it until you think it's done and then beat it some more. It's
best made with Cumberland sausages, but any nice herb-y sausage
will work (just don't try it with those skinny breakfast sausagses!).