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Friday, July 27, 2012

In Honor of the Olympics - Pigs in Yorkshire Pudding Blankets

I'm a sucker for the pomp and pageantry of the Opening Ceremony for the Olympics. I love watching the athletes entering into the stadium. No-one has suffered defeat and they are all hopeful and optimistic. Their pride to represent their nation evident in the dazzling smiles.

To mark the start of the London Games, I decided to make a proper British dinner of Yorkshire Pudding Pigs in Blankets. I didn't have  bangers in the house, so I had to make a choice between andouille or German sausages. I went with German but, next time, I'll try the andouille for extra flavor.

1 lb sausages
1 cup flour
1/2 teaspoon salt
1 cup milk
3 eggs
1 teaspoon plus 1 tablespoon vegetable oil
1 tablespoon freshly chopped rosemary

Cut sausages into slightly larger than bite size pieces. Brown sausages in a frying pan over medium heat. Set aside.
Preheat oven to 400. Put the tablespoon of oil in a loaf pan or divide between 12 muffin tins.  Place pan in oven while it comes to temperature. Combine all other ingredients in a mixing bowl. Continue beating until the oven has reached baking temperature, 5 to 10 minutes. The longer the batter is beaten, the better this recipe turns out. 
When oven is preheated, place sausages in hot pan and then immediately pour in batter and return to pan to the oven. Bake 10 to 15 minutes. Reduce heat to 350 and bake a further 15 minutes. Serve hot.

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