Toad in the hole

Toad in the hole is essentially Yorkshire pudding (see previous recipe) and left-over meat (usually sausages).

125g flour
Pinch of salt
3 eggs
200 ml milk

Sausages (or other left over meat). (If not cooked, cook first).

Preheat oven to 220 degrees C.
Sift together the flour and salt.
Make a well and break the eggs into the middle of the well.
Stir, adding the milk a bit at a time, until the batter is smooth.
Place the sausages in an oven-proof dish with a bit of oil and place in oven until oil is hot.
Quickly pour over the batter and then cook for 25 - 30 minutes or until batter is golden and has risen.
DO NOT OPEN THE OVEN DOOR WHILE COOKING.
Serve with gravy.