by Lorraine Bartlett / Lorna Barrett / L.L. Bartlett
Doesn't everybody like comfort food? Mr. L and I like certain dishes at certain times of the year. In winter, we love his meatloaf and my toad in the hole. (Which has been called many other things; pigs in a blanket; sausage and Yorkshire pudding; Zeppelins on a cloud ....) Soon we'll be giving up these cold weather favorites for our favorite summer dishes. (Actually, we eat it in the summer, too--but usually only on rainy days.)
It's easy, and only has 5-6 ingredients.
1/2 - 1 teaspoon salt
1 cup milk
10 - 12 breakfast sausage links (or whatever kind of sausage you prefer)
2 tablespoons olive oil (if needed)
In a small mixing bowl, add the flour and salt and stir. Gradually whisk in the milk, then the eggs (1 by 1) until the ingredients are mixed. Let rest it at least half an hour to an hour at room temperature.
Preheat oven to 410F.
In an iron skillet, brown the sausage. These days, sausage doesn't have a lot of fat, and you need fat for the batter to puff up. I add about two tablespoons to the pan while browning the sausage. Turn up the heat under the sausage so that the oil splatters (I always wear an apron). When the oil is hot, you're ready to add the batter. You HAVE to do this quickly. Pour the batter over the sausage and get that pan into the oven PDQ; if you don't, the batter won't puff up. Bake for 25 minutes or until golden brown and puffy. Serve from the skillet (and it will be hot -- so you might want to use two potholders wrapped around the handle to get it out of the oven).
It will feed 4, but usually the two of us scarf it up. For some reason, we always serve it with peas.
What's your favorite comfort food?