Toad in the Hole Recipe

Reproduced by permission of World Wide Recipes
http://www.wwrecipes.com>
1 cup flour
2 eggs
1 cup milk
1/2 teaspoon salt
freshly ground black peppe1 pound small, fresh pork sausages
To make the batter in a blender, combine the flour, eggs, milk,
salt and a
few grindings of pepper in the blender jar, and blend at high speed
for 2
or 3 seconds. Turn off the machine, scrape down the sides of the
jar, and
blend again for 40 seconds. To make the batter by hand, beat the
eggs and
salt with a whisk or a rotary or electric beater until frothy.
Slowly add
the flour, beating constantly. Then pour in the milk in a thin
stream and
beat until the mixture is smooth and creamy. Refrigerate the batter
for at
least 1 hour. Place the sausages side by side in a heavy 10 to 12
inch
skillet, and prick them once or twice with the tines of a fork.
Sprinkle them
with 2 tablespoons of water, cover the pan tightly, and cook over
low heat
for 3 minutes. Then remove the cover, increase the heat to
moderate, and
continue to cook, turning the sausages frequently with tongs or a
spatula,
until the water has completely evaporated and the sausages have
begun to
brown in their own fat. Arrange the sausages in a single layer in a
baking tin or dish about 6 by 10 inches and 2 inches deep, and
moisten them with 2 tablespoons of their drippings. Keep them at
least an inch apart. Then
pour the batter over them and bake in the middle of a preheated
400F
oven for 30 minutes, or until the pudding has risen over the top of
the
pan and is crisp and brown. Serve at once.
Serves 4.