Toad in the hole - a twist on a classic

So its Saturday today, but I rarely cook on sundays (thanks mom and dad!) so i tend to make something sundayesque (is that a word?) on saturday.
Today i think i will go with toad in the hole, this is the third recipe today with value sausage in it, so if you have some in your freezer theres plenty of choice here.
Now i believe that every englishman(or woman) should know how to make yorkshire puddings, if you dont, get ready to learn.

equal parts (by volume not weight) eggs, flour (plain if possible) and milk (semi best, skimmed or whole will work, half and half milk and cold water if your short on milk) salt and pepper to taste,

mix vigourously until the flour is completely mixed with no lumps (if you measure, flour then egg then milk you can use the same container to measure without the flour sticking to the sides!)
heat a cupcake tray to around 200C or gas mark 5 or err.. whatever that is in f around 390-410 i think with a drop of oil in each bit. let the mix settle for half an hour in fridge if possible then pour into hot tray about 1/4 of the hole and put into the oven for around 20 minutes (do NOT open the door if possible they can sink)

easy!

Now for the toad in the hole, put your yorkshire mix into a deep tray about 1/4 full and then add sausages, as many as you like but leave an inch gap in between. Sprinkle over some thyme and a little oregano and bake for 25-30 minutes until the sausages are done.

serve with veg and gravy and optionally potatoes, or on its own!

until next time, happy eating

P.S. check out my other blog full of random musings Musings of Lunacy 20% of the ad revenues from this and that site go to childrens charity NSPCC and if you get the revenue over £200 this month, ill double that to 40%!