We can thank Martha for this one and talk about tasty. Of course she called it what it is - sausage and tomatoes in a savory pudding but for those of us who happen to love Yorkshire Pudding, we know it's just exactly that but on steroids. Hey, it might not look pretty and certainly not as gorgeous as Martha's, but along with a salad it made for a rather lovely dinner.
I used fresh Bratwurst sausages all browned up nice along with some green onions and joined in the pan by a handful of cherry tomatoes, the whole thing's covered up in a blanket of pudding mix that's simply flour, milk, eggs, salt and a touch of melted butter, or olive oil in my case.
Thirty minutes in a hot oven and it comes out puffy, glistening and smelling absolutely delicious. Give it a try and I'll bet you'll be amazed. I just have a few hints for you - a 10 inch cast iron frying pan is a must and for a successful rise to your yorkie pud, I've found it best to whiz the mixture together about an hour before I need it and let it sit on the counter getting happy. Don't ask me why, it just works best that way. Oh, one more thing - add the tomatoes after you've poured in the pudding because that way they'll stay where you put 'em. I didn't do that so they kinda' floated around a bit.
Hit the link and head to Martha for the recipe. It's not that I'm lazy or anything. I just have a few fires to put out this morning. TTFN (ta,ta for now).
A year ago - Leftover Prime Rib Taco Salad
Two year's ago - Nantucket Cranberry Pie with Tangerine Ice Cream
On steroids for sure! Dutch Baby, Yorkshire Pudding...whatever you call it, it looks like a good meal.
Posted by: Lorraine | 01/12/2013 at 06:30 PM
It's some yum, for sure!
Posted by: June | 01/13/2013 at 06:17 AM
Wow this is a great idea, and my local butcher makes the most wonderful tomato flavoured pork sausages that would go a treat with this recipe. I have to say the addition of butter/oil in the batter mix is strange, we dont do that over here, that could be inhibiting the rise, I use my batter straight from the mix and always get a 4 inch minimum rise...lol!
Posted by: Shaun | 01/15/2013 at 06:04 AM
Shaun - It would be wonderful with the sausages you mentioned. As for the batter, I guess we each have our own methods which is what cooking's all about but I know what you mean about the oil/butter but it didn't seem to hurt the rise.
Posted by: June | 01/16/2013 at 09:10 AM
I think it is perfectly beautiful the way it turned out - and it would not have been prettier if you would have organized toes little darling drops of red! It is truly a feast for the eyes!
Posted by: Lea M. Callais | 01/24/2013 at 05:18 PM
I have always wanted to make this great dish -- I've only had it in a pub on a trip to England and loved every bite. Yours looks delicious!
Posted by: kellypea | 01/27/2013 at 05:45 AM
Can't wait to make it again and I have a feeling the Big Guy wouldn't complain a bit either. LOL
Posted by: June | 01/31/2013 at 05:17 PM
I got some lovely vine on cherry tomatoes from my local farm shop yesterday and a pack of plump sagey Lincolnshire sausages and I thought about this recipe, and I have to say it was super, the sweetness of the tomatoes against the savoury batter...I left them on the vine so the little buggers stayed in place, it just pulls off after roasting, and dare I say it the cold leftovers with a smear of hot dijon mustard made a wonderful breakfast today!
Posted by: Shaun | 05/21/2013 at 09:12 AM
Good for you Shaun! So glad you tried it out and leaving the vine on the tomatoes was really a smart move, never mind the Lincolnshire sausages. You've made me crave this again.
Posted by: June | 05/21/2013 at 12:31 PM