Title: Toad in the hole
 Categories: English, Sausages, Meats
      Yield: 4 Servings
 
MMMMM-------------------HOLE":  BATTER MIXTURE------------------------
      4 oz Plain white flour
      2    Small eggs
    1/2 t  Salt
     10 fl Milk

MMMMM----------------------TOAD":  SAUSAGES---------------------------
      4    100% pork sausages
 
  Essentially, this dish is Yorkshire pudding with sausages in it.
  
  Preheat the oven to 450F. Saute the sausages briefly in a pan to draw
  off excess fat.  Reserve this. Cut the sausages into chunks.
  
  Put the fat in a small roasting pan (a metal 9X9 cake pan is
  perfect): add a little oil, if necessary, to bring the amount of fat
  up to about 4 tablespoons.  Heat the fat, either in a hot oven or on
  the stove, until smoking hot. Meanwhile, prepare the batter mixture.
  When the pan and fat are *very* hot, pour in the batter mixture,
  scatter the sausage chunks onto it, and put the whole business into
  the hot oven. Bake for about 5-10 minutes at 450F, then reduce to
  400F and bake until the Yorkshire pudding around the sausages has
  puffed up nicely and is a deep golden brown. This may take as long as
  30 minutes or as little as 20: keep an eye on it. Serve immediately
  when done. Warning: the pudding will deflate if kept waiting.
  
  Variants on this dish can be made with chunks of leftover roast beef,
  or almost any kind of meat, just so that you alter the cooking time
  to take into account whether the meat being used has already been
  cooked adequately when it goes into the pudding.
  
  Also:  some people like to add a little beer to the pudding mixture.
  
  (Adapted from the description of Toad in the Hole in Jane Grigson's
  OBSERVER GUIDE TO BRITISH COOKERY)