Arrange sausages (for example Bob Evans skinless sausages) evenly in oblong 7 x 11 1/2 inch casserole or perhaps a heavy round skillet, 10 inches across. Correct size baking dish is essential. Heat in hot 475 degree about ten minutes to partly prepare and also to fry out a few of the fat. Meanwhile, from the Yorkshire Pudding Batter.
YORKSHIRE PUDDING BATTER:
Beat 2 large eggs well in mixing bowl. Add 1 cup milk, 1 cup flour, 1/2 teaspoon salt and beat very completely with rotary beater or perhaps a wire whisk.
Remove dish of sausages in the oven, pour off half body fat (departing it about 1/8 inch deep within the pan).
NOTE: Today's sausages aren't very fatty and you'll not need to drain off any one of fat.
Pour Yorkshire Pudding Batter round the browned sausages in to the hot fat. Bake ten minutes within the 475 degree oven then reduce temperature to 350 levels and bake about 25 to half an hour longer.
When done, the top Yorkshire Pudding is going to be puffed and crisp but a few of the inside is going to be moist. Serve immediately, cutting into oblong or wedge-formed pieces, loosening having a wide spatula. Makes 6 servings.
It was always a popular with the children as well as their buddies also.