No frogs involved, but these sausages submerged in Yorkshire pudding give the appearance of little heads peeking out of holes.
- 1 cup all-purpose flour
- 1 pinch of salt
- 1 egg
- 1 cup milk
- 8 savory sausages (about a pound)
- Put the flour in the mixing bowl, add salt and mix.
- Make a well in the center and break the egg into it.
- Slowly whisk the egg into the flour, making a thick paste. Keep mixing in more of the flour, adding some milk if the paste becomes too thick to manage and beating out any lumps.
- When all the flour has been incorporated, add the rest of the milk and whisk the mixture thoroughly. The mixture should be like single cream in consistency, but if in doubt err on the liquid side.
- Chill the mixture. Let it rest in the refrigerator for at least 30 minutes to set.
- Preheat oven to 300°F.
- Smear a shallow baking pan with a little butter to prevent sticking. Arrange sausages and bake for 30 to 40 minutes. In the last 5 minutes, turn the oven up to 425°F so that the fat in the pan becomes smoking hot.
- Remove batter from fridge and whisk before using again.
- Reset oven temperature to 300°F. Remove sausages from oven and pour the batter over them. Return dish to oven. Bake for an additional 40 minutes.
- Resist the urge to peek or the batter will collapse. The batter should rise and curl over the embedded sausages, ending up brown and crisp on the outside and soft and succulent on the inside.
- Cut up the dish into portions and serve with cooked green vegetables on the side.