I have such fond memories of my grandmother’s puffy Yorkshire pudding wrapped around little sausages—a dish my kids called "the boat."
—Susan Kieboam, Amherstburg, ON
Prep: 10 min. + standing Bake: 25 min. • Makes: 6 servings
3 large eggs
1 cup 2% milk
1/2 tsp. salt
1 cup all-purpose flour
1 pkg. (12 oz.) uncooked maple breakfast sausage links
3 Tbsp. 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 the sausage according to package directions; cut each of the sausage links into three pieces.
2. Place oil in a 12-in. nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.
1 wedge: 336 cal., 22g fat (6g sat. fat), 126mg chol., 783mg sod., 20g carb. (2g sugars, 1g fiber), 14g pro.