READER REVIEWI cherish memories of my grandmother’s Yorkshire pudding wrapped around sausages. My kids called this puffy dish “the boat.”
—SUSAN KIEBOAM STREETSBORO, OH
PREP: 10 MIN. + STANDING • BAKE: 25 MIN. • MAKES: 6 SERVINGS
3 large eggs
1 cup 2% milk
1/2 teaspoon salt
1 cup all-purpose flour
1 package (12 ounces) uncooked maple breakfast sausage links
3 tablespoons olive oil
Butter and maple syrup, optional
1. Preheat oven to 400°. In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into three pieces.
2. Place the oil in a 12-in. nonstick ovenproof skillet. Place in oven 3-4 minutes or until hot. Stir batter and pour into prepared skillet; top with sausage. Bake 20-25 minutes or until golden brown and puffed. Remove from the skillet; cut into wedges. If desired, serve with butter and syrup.
READER REVIEW
“Hole-y Cow, this looks toad-ally delicious! I would like to try this with applesauce.”
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