My Favorite weekend breakfast - Toad in the Hole.
This is simply Yorkshire pudding with sausages in it.
Preheat the oven to 450.
Prepare the batter;
starting with 150 grams of All Purpose Flour in a bowl, add a teaspoon of Kosher salt. Make a small well in the center of the flour and add 2 large eggs. Whisk the eggs slowly, allowing them to take up flour from the sides of the bowl (this keeps the batter from having lumps). After about 1/2 of the flour has been incorporated into the eggs, begin whisking in 250 ml of whole milk, 50ml at a time, and continue to incorporate the flour, and thin the batter.
Set aside in the refrigerator.
Prepare your pan. Place 1/4 cup rendered beef fat or lard in an aluminum loaf pan. Place on a sheet of heavy duty aluminum foil (to catch drips) on the center rack of the 450 oven. Allow fat to heat for about 7 or 8 minutes. Avoid using non-stick for this due to the high heat.
Add sausages to the fat. The ones I use are typically ‘Bangers’ which is a traditional British sausage that looks and tastes a bit like a bratwurst. 4 fit nicely in a loaf pan and cook for about 6 minutes. If you use the smaller “standard sized” breakfast sausages your pan should be able to hold about 8, and cooking time can be reduced to 5 minutes.
While the sausages are cooking, retrieve the batter from the refrigerator and whisk in 75 ml of cold water.
Pour the batter into the pan over the sausages. Allow to cook for 25 minutes at 450, then reduce heat to 400 and continue to cook for another 30 minutes.
Serve with fresh fruit (because this can get to be a little bit rich!).