Subject: Sausage Yorkshire Pudding
From: Unicorn (unicorn@indenial.com)
Date: Mon Dec 02 2002 - 06:32:31 EST
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FOOD FUNNY
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Thanks again to "SINGSnKEYS" for today's turkey funny:
A lady was picking through the frozen turkeys at the grocery store,
but couldn't find one big enough for her family. She asked a stock
boy, "Do these turkeys get any bigger?"
The stock boy replied, "No ma'am, they're dead."
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TODAY'S RECIPE
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My British readers will recognize this as a variation of the
traditional Toad-in-the-Hole. The use of an electric blender puts
this dish squarely in the "quick and easy" category.
Sausage Yorkshire Pudding
1 1/2 lbs (675 g) small breakfast link sausages
1 cup (250 ml) all-purpose flour
1 cup (250 ml) milk
2 eggs
1/2 tsp (2 ml) salt
2 Tbs (30 ml) chopped fresh chives
Fry the sausages in an oven-proof 10-inch (25 cm) skillet until
browned and cooked through. Remove the sausages from the skillet and
set aside. Drain off and discard most of the fat, leaving just enough
to coat the bottom of the skillet. While the sausages are cooking,
combine the flour, milk, eggs, and salt in an electric blender. Blend
at high speed, scraping down the sides of the container once or twice,
until the batter is smooth. Stir in the chopped chives. Return the
sausages to the skillet and, making sure the skillet is very hot, pour
the batter over the sausages. Bake in a preheated 450F (230C) for 15
minutes. Reduce the heat to 350F (180C) and bake an additional 10 to
15 minutes, until the batter is puffed and golden brown. Serves 4 to 6.
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