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A family favorite adapted from a cookbook we purchased in 1986 in York, England. The batter is similar to Yorkshire pudding or popovers enriched with additional eggs.
Serves 4-6
Ingredients
butter, approximately 3 tablespoons, softened
12 breakfast link sausages
4 large eggs
1 cup of all-purpose flour
1 cup of milk
1/2 teaspoon of salt
maple syrup
Instructions
1. Heat oven to 430 degrees. Place a rimmed sheet pan on the center rack. Heavily grease with butter the cups of a 12-cup non-stick muffin tin.
2. Fry the sausages in a skillet until brown and fully cooked.
3. In a spouted bowl, whisk the eggs, flour, milk, and salt until smooth or only small lumps remain.
4. Pour the batter evenly into the tin cups.
5. Cut each sausage in half and place in one of the muffin tin cups.
6. Bake for about 20 minutes or until the batter is puffed up, baked through and golden.
7. Serve with warm maple syrup.
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