*  Exported from  MasterCook  *
 
               TOAD-IN-THE-HOLE (YORKSHIRE PUDDING W/SAUSAGE
 
 Recipe By     : 
 Serving Size  : 2    Preparation Time :0:00
 Categories    : Breakfast                        British
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1       c            Flour
    1       c            Milk
    2                    Eggs
    1       t            Salt
      1/4   ts           Black pepper
    1       lb           Sausages
      1/3   c            Water
 
   In a food processor fitted with the steel blade or in
   a blender, blend flour, milk, eggs, salt, and pepper
   for 5 seconds.  Turn off the motor and with a rubber
   spatula, scrape down the sides of the container. Blend
   the batter for 20 seconds more, transfer it to a bowl
   and let it stand, covered with plastic wrap, for one
   hour. In a skillet, combine sausages, pierced lightly
   with a needle, and water. Bring the water to a boil
   over moderately high heat and boil the sausages,
   turning them, until the water is evaporated.  Saute
   the sausages, adding oil if necessary to keep them
   from sticking, for 7 minutes or until they are golden
   brown.  Transfer the sausages with a slotted spoon to
   a plate, pour 3 T. of fat from the skillet into an 8
   square baking pan and heat the pan in a preheated very
   hot oven (450^) for two minutes.  Stir in the batter,
   pour one fourth of it into the pan and bake it in the
   very hot oven for two minutes, or until it is set.
   Arrange the sausages on the batter, pour the remaing
   batter over them, and bake the mixture for 15 minutes.
   Reduce heat to moderate (375^) and bake the mixture
   for 10-15 minutes more, or until it is puffed and
   golden brown.  Serve the dish immediately with
   Dijon-style mustard, if desired.
  
 
 
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