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One Pot Sausage In The Hole

Much-loved TV chef Gino D'Acampo puts his signature twist on classic toad in the hole by filling individual Yorkshire puddings with chipolatas for a super comforting weeknight supper

20 minutes, plus chilling time prep, 40 minutes cook

Serves 4

Ingredients

100g plain flour

3 large eggs

150ml milk (whatever you have in the fridge is fine)

16 pork chipolatas

8 tsps sunflower oil

Fine sea salt and freshly ground black pepper

Mashed potatoes and peas, to serve

Method

Place the flour, eggs, milk, 1 tsp salt and ½ tsp pepper in a medium jug and whisk until all the ingredients are combined. Leave in the fridge for 1 hour. Preheat the oven to 220°C/Fan 200°C/Gas 7.

Cut all the sausages in half widthways and place 2 sausages (4 halves) in each hole of the tins. Cook in the oven for 15 minutes. Now, using oven gloves, as the tins will still be hot, pour 1 tsp sunflower oil into each Yorkshire mould and rotate them around slightly, allowing the oil to cover the bottom and sides. Return to the oven for 5 minutes.

Turn the sausages over so they are browned-sides down and pour the batter on top, dividing it equally between the tins. Put back into the oven for a further 15–18 minutes, or until the batter has risen well and is browned.

Serve 2 sausages in the hole to each person on warmed plates with mash, peas and onion gravy, or, if you prefer, just some green seasonal vegetables.