4-6 large sausages of your choice (pork, beef, boar, etc)
Yorkshire pudding mix
250g plain white flour
300ml whole milk
4 free-range eggs, beaten
2 tbsp sunflower oil
Salt & pepper, to taste
1. Sift the flour into a large bowl with a generous pinch of salt.
2. Make a well in the middle of the flour and add the eggs. Pour in a little milk and then whisk the lot together to make a smooth batter. Mix in the rest of the liquid, until you have a batter the consistency of single cream. Leave at room temperature for at least 15 minutes.
3. While the batter is resting, put the sausages in a roasting dish with a generous splash of oil and roast in a pre-heated oven at 200C for 10 minutes.
4. Take the dish out of the oven, and keep warm on the hob if possible while you ladle in the batter – if it doesn’t sizzle when you add the first spoonful, put the tin back into the oven until it does.
5. Put the TITH into the oven and cook for 45 minutes until well risen and golden.
