Two-In-One
"If you like bangers and you like Yorkshire pudding, you'll love this combination of the two favorites. Sort of like a sausage roll! The Australians know how to make things easier! Just scoop and enjoy!"
photo by Lori Mama
- Ready In:
- 1hr
- Ingredients:
- 6
- Serves:
-
6
ingredients
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 cup milk
- 1⁄4 cup cold water
- 3 eggs, lightly beaten
- 1 lb mild rope sausage, cut into 1-1/2 to 2 inch pieces (bangers)
directions
- Preheat the oven to 450 degrees. In a medium-sized bowl, combine the flour and salt; add the milk a little at a time and beat with an electric mixer until smooth. Add the water and eggs and beat until bubbly. Cover loosely and set aside for 1/2 hour in a cool place, but do not refrigerate.
- Meanwhile, place the sausage in a 13x9-inch baking pan and bake for 20 minutes. Remove from the oven and pour the batter over the sausage. Bake on the center oven rack for 25 to 30 minutes or until puffy, well browned, and crisp.
- Spoon out the Yorkshire pudding and sausage so that you get two favorites in every mouthful.
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Reviews
-
My husband loves Toad in the Hole, so he was happy with this recipe. I only used enough sausage for the two of us, but kept the batter the same. Made for Everyday Holiday Tag Game. :) -
This was so easy and fun too, I love bangers and have wanted to try yorkshire pudding so here it is "Two-In-One" a real plus. I followed directions and the ease of preparing this is a real plus. The flavors blend well too so makes a great spur of the moment dinner. DH really liked it and said we could do this one again. Thanks for posting. Made for Newest Zaar Tag Game - I'll be back to post a photo once I get it downloaded.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
