16Ouncesof SausagesBangers OR any other good sausages
2TBSPoil
Easy Brown Gravy
4cupsbeef broth
1TBSPEspresso PowderOR 1/4 cup black coffee
1TBSPWorcestershire Sauce
1/2cupcold water
3TBSPCorn Starch
Instructions
Put the flour and salt in a pitcher
whisk in the eggs
then whisk in the milk
put in the mix aside to rest for an hour
after 20 minutes preheat the oven to 400˚
when the oven is hot place the sausages in a 2 or 3 quart baking dish
pour oil over the sausages and shake the pan to spread the oil and the sausages around
bake for 10 minutes if they're pre-cooked or until crisped up OR bake for 20 minutes if they're raw
after 10 or 20 minutes (depending on your sausages) take the pan out of the oven and pour the popover batter around the sausages, don't worry if you see the oil rise up that's how this recipe works!
bake for another 20 minutes or until the pudding is puffed and crispy
meanwhile, make the brown gravy
whisk the broth, espresso powder or coffee, and Worcestershire sauce together over medium heat
mix the cold water into the cornstarch until smooth
add a spoonful of the HOT broth to the cornstarch mixture then whisk it back into the hot broth
whisk over medium heat until thickened
pour into a gravy boat or pitcher
when the Toad in the Hole is baked through serve it hot with the hot gravy
Notes
if your sausages are raw cook them 20 minutes before adding the yorkshire pudding batter, if they're cooked just let them get hot and crisp up bout 10 minutes or so before you add the batter