Mini­toadin the holes

Belfast Telegraph - Weekend - - FOOD -

WHAT YOU’LL NEED 1tbsp (heaped) lard or goose or duck fat 1 large onion, sliced 8 pork sausages Sea salt For the bat­ter 150g plain flour 1tsp dried sage 2 eggs, beaten 275ml whole milk METHOD 1. First make the bat­ter. Put the flour into a bowl and whisk it lightly to get rid of any lumps, then add a gen­er­ous pinch of salt and the dried sage. Make a well in the mid­dle and add the eggs. Work the eggs into the flour, then grad­u­ally add the milk. 2. Al­ter­na­tively, put ev­ery­thing in a food pro­ces­sor and blitz un­til smooth. Leave the bat­ter to stand for an hour. 3. Pre­heat the oven to 200°C/Fan 180°C/ Gas 6. Di­vide the lard or goose or duck fat be­tween two four-hole York­shire pud­ding tins or one 12-hole tin. Put the tins in the oven to heat up. 4. Bring a small pan of wa­ter to the boil. Add a pinch of salt and the onion slices. Sim­mer them for three min­utes, then drain thor­oughly. Cut the sausages into rounds. 5. Di­vide the onion and sausages be­tween the tins. Put the tins back in the oven and cook for 20 min­utes, un­til the sausages have started to look nice and brown. 6. Re­move the tins from oven. Pour in the bat­ter around the sausages and onion — there should be just enough bat­ter to reach the top of each hole. Bake for a fur­ther 20 min­utes un­til the York­shire pud­dings have risen and are a dark golden-brown. 7. Serve hot straight from the oven — with some gravy, if you like. SERVES 8-12

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