A british classic, with a twist…
I was thawing a package of lovely locally produced pork sausage, when I was suddenly inspired to drown those “toads” in yorkshire pudding and bake them up into a puffy pan of crunchy caramelized onion and tart apple goodness. I used spelt flour for the yorkie dough, and made a lovely pork and maple glaze to serve by the bucket load along side the ‘pud. Here is the yorkshire pudding recipe (my mom’s), which I always use, in the case I did a single batch of dough.
1 hour before you want to eat, while your dough is setting up warm your oven to 425°
In a large deep pan, fry:
1/2 yellow onion
5 pork sausages
3 cloves of garlic
fresh rosemary spring (about 1 tbsp)
Let everything get nice and golden brown, then remove sausage from the pan and slice into 1 cm thick slices and add them back into the pan to brown both sides (you can skip this step but I love a well browned and crispy piece of sausage). Once you add the sausage back in, grate one tart apple into the pan and fry until the sausage is to your liking. Season with S+P.
Grease a large rectangular roasting pan with vegatable oil or bacon drippings if you keep those, and spoon the sausage mixture into the pan, evenly arranged. Keep the dripping and bits in the pan to make a gravy with!
Now pour your puddin’ batter over the pan and pop the works into the oven for 45 minutes.
Once set remove slice and serve with a glaze or gravy, or mint sauce!