Yorkshire Pudding Toad in a Hole 


5 Beer Bratwurst Sausages
1 1/2 cups of All-Purpose Flour
2 Cups Milk
3 Eggs
2 Tablespoon of Oil
3 Tablespoons of Parsley, Chopped some for Garnish
Salt & Pepper

GRAVY:
1 Garlic Clove, Minced
1/2 Yellow Onion Sliced
1 Tablespoon of Oil
3 Tablespoons of All-Purpose Flour
3 Tablespoons of Unsalted Butter
1 Can of Chicken Stock
1/3 Cup of Water
Salt & Pepper


DIRECTIONS:

1. Preheat oven to 475 degrees then in a skillet on medium low, heat up 1 tablespoon of oil and slowly brown sausages about 4-5 mins on each side so they don't fully cook.

2. In a rectangular bakeware dish spread 1 tablespoon of oil with a pastry brush and place into heated oven for 5 mins.

3. In a medium bowl whisk milk and eggs for 1 min, then sift flour into bowl using a wire sifter then add 2 tablespoons of chopped parsley, 1/2 teaspoon of salt and 1/2 teaspoon of pepper and whisk until a batter forms.

4. Remove sausages from hot the skillet and arrange in hot bakeware dish so they are not touching one another or the sides of the dish. Quickly pour the batter over the partially cooked sausages and bake until puffed about 30 mins. Serve immediately with green peas, gravy, garnished with parsley or mustard and ENJOY!!!


GRAVY:

1. In the already browned skillet with fond of sausage drippings heat 1 tablespoon of oil on medium low heat, then add onions & garlic with a pinch of salt & pepper and sauté until translucent about 4-5 mins.

2. Add 3 tablespoons of butter to onions, once melted add 3 tablespoons of flour and cook flour for 1 min. Slowly add chicken stock and water to flour mixture stirring until fully combined, reduce heat to low and slowly let gravy thicken adding salt & pepper to taste.










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