Sausages and Yorkshire puddings. What’s not to love?? All I will say is use which ever sausages you prefer, we use either the Sainsbury’s Be Good to Yourself Cumberland sausages or the Aldi skinny pork sausages but swap to your favourites.
I also like to add sliced red onion into the batter of mine but this is optional.
Some recommended items from our kitchen to make this dish…
- Silicone whisks in varying sizes, much prefer silicone to metal as it rusts.
- Double sided dry and liquid measuring spoons for times when you need to measure both liquid and dry ingredients.
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
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- 4 – 6 of your favourite sausages
- 50g plain flour
- 50ml whole milk
- Pinch of salt
- 2 eggs
- 1 teaspoon herbs (Optional)
- Make your batter by adding all the dry ingredients to a bowl.
- Whisk your eggs and milk together and gradually pour into your dry ingredients whisking all the time to prevent any lumps.
- Give it a good whisk for about a minute and leave to rest. Longer you leave it the better the batter. I like to make mine in the morning and put in the fridge, I remove from the fridge to come to room temperature before baking.
- Preheat oven to 220°C fan.
- In an oven proof dish place your sausages and cook for roughly 15 minutes so they start to brown.
- Take the dish out the oven, turn your sausages and spray liberally with cooking spray or oil (I prefer using oil as it heats up better), put back in the oven for a few minutes to heat up.
- Give the batter a quick stir and take the sausages out the oven and quickly pour over the batter, at this point you should hear the pan sizzle, be careful in case it spits and burns you.
- Place back in the oven for 25-35 mins until risen and golden.
- DO NOT open the oven door once you have put the toad in otherwise you end up with a flat pancake.