Toad in the Hole

A super British classic now that we are in the Lake District. Wow this area is sooooo spectacular. Highly recommend it. I NEEDED to do this one being here and it came out pretty great! I'm doing this one back in Spain for sure. A comforting pub dish, pretty decently healthy, original recipe here from BBC.

INGREDIENTS

-300 grms of flour
-4 eggs
-400 ml of milk
-12 sausages.
-oil
-a bunch of fresh rosemary.
-salt&pepper.


STEPS

1. First prepare the sausages. Brown sausages in the oven to 200 degrees for 10-15 minutes and flip them so that they are brown on both sides. Drizzle them with olive oil.
2. In the meantime, prepare the batter for the Yorkshire pudding, which is the yellowy doughy blanket around them. For that you need to put the flour in a big container and make a space in the centre and there put the eggs. Now mix it all gently.
3. You will get a big lump of dough and egg and now add the milk and whisk until it is very smooth, it has to be slightly runny, not too doughy, but more on the liquidy side. 
4. Now add the salt and pepper (1/2 teaspoon of each) and stick in the freezer for a while or oven for an hour (I put it in the freezer because I had no time) until it gets cold.
5. Get the sausages out of the oven and now pour the batter in the container. The sausages should be half covered in the batter ideally. 
6. Now add the rosemary leaves on top. This is a great great touch that adds a lot.
7. Stick in oven for 20 minutes at 200 degrees and let the batter rise, do NOT open the door of the oven.
8. Check if the batter is golden and has risen and if that is the case it is ready! At this point you can also turn the temperature down a little so the the dough is fully cooked and leave it for 5 minutes.
9. And that's it. Serve with gravy (granules one will do) and of course Brussels sprouts will make you feel like you are back to