I have fond memories of my grandmother’s Yorkshire pudding wrapped around sausages, a puffy dish my kids called “The Boat.” Slather it with butter and maple syrup. —Susan Kieboam, Streetsboro, OH
- 3 large eggs
- 1 cup 2% milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 package (12 ounces) uncooked maple breakfast sausage links
- 3 tablespoons olive oil
- Butter and maple syrup, optional
- Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into three pieces.
- Place oil in a 12-in. nonstick ovenproof skillet. Place in oven 3-4 minutes or until hot. Stir batter and pour into prepared skillet; top with sausage. Bake 20-25 minutes or until golden brown and puffed. Remove from skillet; cut into wedges. If desired, serve with butter and syrup. Yield: 6 servings.
Originally published as Grandmother’s Toad in a Hole in Taste of Home December 2015, p84
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