Yorkshire Pudding with Sausage Recipe by Ruth Paget
Serves 6
Ingredients:
-1 cup sifted flour
-1 teaspoon salt
-1 cup milk
-3 beaten eggs
-1 pound link sausages
Steps:
1-Add flour, salt, and 1/3 of the milk to the eggs. Beat until the flour is dampened. Gradually, add the rest of the milk and blend to make a batter.
2-Refrigerate batter. Boil sausages according to package directions. Drain.
3-Preheat oven to 425 degrees Fahrenheit.
4-Place sausages in a shallow baking dish. Bake for 20 minutes. Spoon out 4 tablespoons of fat and pour off the rest.
5-Pour the 4 tablespoons of fat back over the sausages.
6-Pour pudding batter over the hot sausages and continue baking them for another 15 to 20 minutes until the Yorkshire pudding is puffy and brown. Cut in squares and serve at once.
(A Royal Oak, Michigan Recipe)
By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France
