Recipe#6427

Title: TOAD-IN-THE-HOLE (YORKSHIRE PUDDING W/SAUSAGE)

SOAR

   1       c            Flour
   1       c            Milk
   2                    Eggs
   1       t            Salt
     1/4   ts           Black pepper
   1       lb           Sausages
     1/3   c            Water
  In a food processor fitted with the steel blade or in
  a blender, blend flour, milk, eggs, salt, and pepper
  for 5 seconds.  Turn off the motor and with a rubber
  spatula, scrape down the sides of the container. Blend
  the batter for 20 seconds more, transfer it to a bowl
  and let it stand, covered with plastic wrap, for one
  hour. In a skillet, combine sausages, pierced lightly
  with a needle, and water. Bring the water to a boil
  over moderately high heat and boil the sausages,
  turning them, until the water is evaporated.  Saute
  the sausages, adding oil if necessary to keep them
  from sticking, for 7 minutes or until they are golden
  brown.  Transfer the sausages with a slotted spoon to
  a plate, pour 3 T. of fat from the skillet into an 8"
  square baking pan and heat the pan in a preheated very
  hot oven (450^) for two minutes.  Stir in the batter,
  pour one fourth of it into the pan and bake it in the
  very hot oven for two minutes, or until it is set.
  Arrange the sausages on the batter, pour the remaing
  batter over them, and bake the mixture for 15 minutes.
  Reduce heat to moderate (375^) and bake the mixture
  for 10-15 minutes more, or until it is puffed and
  golden brown.  Serve the dish immediately with
  Dijon-style mustard, if desired.