Toad in the Hole

1 cup all-purpose flour 

2 eggs 

1 cup milk 

½ teaspoons salt f

reshly ground black pepper 

1 pound small pork sausages (though any small sausages will do.) 

Beat the eggs and salt with a whisk until frothy. Slowly add the flour, beating constantly. Then pour the milk in a thin stream until mixture is smooth and creamy. Refrigerate the batter for at least one hour.

Preheat the oven to 400 degrees. 

Place the sausages side by side in a heavy 10 by 12 skillet, and prick them once or twice with a fork. Sprinkle them with 2 tablespoons of water, cover the pan tightly, and cook over low heat for 3 minutes. Remove the cover, increase heat to moderate, and continue to cook, turning sausages frequently with tongs or a spatula until the water has evaporated and sausages have begun to brown in their own fat. Arrange the sausages in a single layer in a baking tin or dish about 6 by 10 by 2 inches deep, and moisten them with about 2 tablespoons of their drippings. Keep them at least an inch apart. Then pour the batter over them and bake in the middle of the oven for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. 

 Enjoy at once. Makes 4 servings.