Toad in the Hole
4 ounces Plain white flour
2 Small eggs
1/2 teaspoon Salt
10 fluid ounces Milk
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.