Here is a traditional British recipe for Toad in the Hole
6-8 pork/beef sausages
1 1/2 tablespoon oil
225g plain flour (it is important to measure it)
4 large eggs
250ml full cream milk
Heat your oven to 200 Celsius while you prepare, it is very important to place the dish in a hot oven.
You can use a metal roasting pan or an oven proof dish for this recipe that should be something close to 30cm x 20cm and have sides at least 7cm high.
Add the oil to your dish or pan and arrange the sausages in the base, place in the oven and bake for 10-15 minutes to cook the sausages while you prepare the Yorkshire pudding recipe. I cannot emphasis enough how important it is to get good quality sausages, some sausages have way too much fat in them and shrink down to these little tiddlers.
In a mixing bowl, add the flour, 3/4 of the milk and eggs, whisk it to a smooth consistency and then add the last of the milk in 2 portions mixing well between each addition. You will have a nice smooth, quite runny consistency. Season with a little salt and white pepper, give it a final whisk and transfer to a jug.
Take the sausage out of the oven and with tongs or a fork, move them around a bit so that none of the sausages are stuck to the bottom and try to leave equal spaces between the sausages. Now slowly pour the mixture in between the sausages so that they are almost covered.
Return to the oven for about 40 minutes and watch the Yorkshire pudding rise. It will rise above the edge of the dish. Check after 35 minutes or so to ensure that it does not burn. The Yorkshire pud should be a deep brown. puffed up and the sausages should be partly visible.
Serve straight away with a nice gravy. There is no reason why you could not use chicken sausages if you are averse to red meat!