Toad-in-the-Hole

• 1 cup flour
• 1/2 teaspoon salt, or to taste
• 2 eggs
• 1 cup milk
• 3 tablespoons lard, beef drippings, shortening or oil
• 1 pound small sausages (see note)

1. Sift the flour and salt into a bowl.
2. Form a well in the middle with the back of a wooden spoon and put eggs in it with a little of the milk.
3. Amalgamate flour and liquid slowly by stirring from the center.
4. Add the rest of the milk.
5. (This batter can also be mixed in a food processor or blender.)
6. Preheat the oven to 425 degrees.
7. Put a large oblong baking pan in the oven with the fat.
8. Be sure to use a clear, flavored fat, not the stale contents of a muddied dripping bowl.
9. Stiffen the sausages, well pricked, in a pan of simmering water for 5 minutes.
10. Drain.
11. Watch the pan of fat in the oven to make sure it does not burn; take it out as soon as it begins to smoke.
12. Run a layer of batter over the base of the pan.
13. It should set slightly and make a bed for the stiffened sausages.
14. Pour in the rest of the mixture and return to the hot oven for 30 minutes or so.
15. The pudding should be puffed up and succulent, 90 percent crisp outside, and no unpleasant semiliquid dough.

flour, salt, eggs, milk, lard, sausages

Taken from cooking.nytimes.com/recipes/9874 (may not work)