This is one of the most popular dinner dishes in our house, sausages, bacon and Yorkshire pudding batter, it all screams comfort food!
Gluten free too!
Serves 6.
Ingredients
12 thick gluten free pork sausages, around 1 kg
12 slices streaky bacon
2 red onions, halved and sliced
Olive oil to drizzle
150g gluten free plain flour
2 eggs
250mls milk
100mls water
salt
Method
Preheat the oven to 210 degrees centigrade.
Line a heavy based roasting tin with baking parchment.
Wrap each sausage with a slice of bacon and lay in the roasting tin.
Once all of the sausages have been wrapped, sprinkle over the onions and a little drizzle of oil.
Slide the roasting tin into the oven and bake for 15 minutes.
While the sausages cook, make the batter.
In a large bowl, weigh out the flour, make a well in the centre and then crack the eggs in.
Slowly whisk the eggs allowing them to gently draw in the flour, as they thicken, whisk in the milk and water until all of the flour is incorporated and you have a smooth batter. Season well.
Remove the sausages from the oven and pour the batter around each sausage until it is all used up.
Return the pan to the oven and bake for 40-50 minutes until the batter has risen and is golden.
Cooking Up The Pantry 
Coming. From Yorkshire myself Ros of course I love this dish! A classic for me growing up…
This sounds like wonderful comfort food! It’s not so common here in Canada and often refers to an egg cooked inside a piece of toast, instead. I think I prefer the Yorkshire definition!
Thanks Teresa! 🙂 Ros
Bacon and sausage together…my family will love this. Thanks for sharing.
My absolute pleasure cookingdairyfree! Hope your family enjoys it as much as mine! 🙂 Ros
I love toad in the hole, next I’ll try your recipe.:-)
Warm greetings from North Norfolk,
Dina
Hope you enjoy it as much as we do Dina 🙂 Ros