A great winter warmer. Easy to make, and is sure to keep the whole family happy. Serve with mash and seasonal veg. Serves 4.
- 4 heaped tbsp flour (150g)
- ½ tsp salt
- 2 eggs, beaten
- Sage, crushed and diced
- 275 full fat milk
- For the toads: 1 heaped tbsp lard or goose/duck fat
- 8 Jack & Eddie’s Finest Pork Sausages
- 1 large onion, sliced
- Preheat the oven to 180C.
- To make the batter. Add the flour into a bowl and whisk the flour lightly to get rid of any lumps, then add the salt and sage. Make a well in the middle and add the eggs. Work the eggs into the flour, then gradually add the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.
- Put the lard or goose/duck fat into a rectangular roasting tin or oven dish (around 30cm x 20cm) and heat until smoking. Add the Jack and Eddie’s sausages and cook for 10 minutes.
- Bring a small saucepan of water to the boil. Add a pinch of salt and the onions. Simmer for 3 minutes, then drain.
- Add the onions to the sausages, spreading evenly around the tin and turning the sausages occasionally. Roast for a further 20 minutes, stirring regularly to make sure the onions are cooking evenly.
- Turn the oven up to 200C. Pour in the batter around the sausages and onions, making sure everything is well spaced out. Bake for a further 30 minutes until the Yorkshire pudding has risen and is a dark golden brown.