This recipe is one of several featured in the July 1978 article Tots and Pans.
The English have always been graphic to a fault. The name of this dish is destined to delight children of all ages and raise grave doubts in the eyes of adults. Think of it as Yorkshire pudding with sausages.
1 cup flour
1 cup milk
1/2 teaspoon salt
dash of pepper
1 pound fresh pork sausage breakfast links
Combine all ingredients except sausages in a blender jar and blend at high speed for 4 seconds. Turn off blender and scrape sides. Now blend again for about 1 minute. Refrigerate the batter at least an hour.
Preheat oven to 400 degrees. Place sausages in a heavy skillet, sprinkle with 2 tablespoons water, cover pan tightly, and cook over low heat until thoroughly cooked and the water has evaporated.
Put sausages in a single layer in a 6-inch-by-10-inch greased baking dish and moisten with 2 tablespoons of meat drippings. Be sure each sausage is an inch away from its neighbor. Pour batter over the sausages and bake for 30 minutes, or until the pudding has risen over the top of the pan and is crisp and brown. Serve at once. It’s great with applesauce.