Classic English Toad-in-the-Hole

Ingredients

• 1 1/2 cup of all purpose flour
• 1 scant teaspoon Kosher salt
• Pinch of freshly ground black pepper
• 3 eggs, beaten
• 1 1/2 cup milk
• 2 Tbsp melted butter
• 1 Tbsp vegetable oil
• 1 lb of bangers, or good quality pork or beef sausage links, in casings

Directions

1. In a large bowl, combine the flour, salt, and a pinch of pepper with a whisk. Create a hollow in the middle, then add the eggs, milk, and melted butter. Whisk everything together until the batter is smooth, then cover the bowl and leave it to rest for 30 minutes.
2. Brush vegetable oil over the inside base and walls of an 8x12 or 9x9 ceramic or metal casserole dish. Set an oven rack in the lower third of the oven, place the empty dish on that rack, and heat the oven to 425 degrees F(220 degrees C) with the dish inside.
3. As the oven heats, warm a tablespoon of vegetable oil in a skillet over medium high heat. Add the sausages and cook them until they are browned on at least a couple sides.
4. Once the sausages are browned and the casserole dish is hot, carefully slide the oven rack partway out. Transfer the sausages to the hot dish, then pour the batter over them.
5. Bake at 425 degrees F(220 degrees C) for about 20-30 minutes, until the batter has puffed up and turned golden.
6. Serve at once.