Introducing our brunch toad in the hole! Cumberland sausages in Yorkshire pud batter are the perfect way to start the weekend.
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Ingredients
- 1 tbsp vegetable oil
- 8 Cumberland sausages
- 8 rashers smoked pancetta
- 1 x Yorkshire pudding batter
- 100g whole mushrooms
- 100g whole cherry tomatoes
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Method
- Heat the oil in a large, ovenproof dish and heat at 220°C/fan200°C/gas 7 for 5 minutes. Meanwhile, wrap each sausage in a rasher of smoked pancetta. Add to the dish, spaced apart, and cook for 15 minutes, until beginning to brown.
- Make some Yorkshire pudding batter (see recipe) and pour into the hot dish around the sausages.
- Dot with mushrooms and cherry tomatoes. Bake for 20-25 minutes or until the batter is golden and risen and crisp around the edges. Serve hot with beef or onion gravy.
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