Toad In the Hole (Québec)

I have fond memories of my Granny's Yorkshire pudding wrapped around sausages, a puffy dish my kids called "the boat." Slather it with butter and maple syrup for the perfect comfort food.

3 large eggs
1 cup 2% milk
½ tsp. kosher salt
1 cup all-purpose flour, unbleached
1 (12 oz ) pkg maple breakfast sausage links, uncooked
3 Tbsp. olive oil

To Serve:
butter
maple syrup

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6).

In a small bowl, whisk eggs, milk and salt. Whisk flour into egg mixture until blended. Let stand 30 minutes. Meanwhile, cook sausage according to package directions; cut each sausage into 3 pieces.

Place oil in a 12" nonstick ovenproof skillet. Place in oven until hot, 3-4 minutes. Stir batter and pour into prepared skillet; top with sausage. Bake until golden brown and puffed, 20-25 minutes. Remove from skillet; cut into wedges. If desired, serve with butter and syrup.

Makes 6 servings.

Nutrition:
1 wedge: 336 calories, 22g fat (6g saturated fat), 126mg cholesterol, 783mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 14g protein.