The other day I saw a friend’s pic of toad in the hole on Instagram and I said, hang on that’s just yorkshire pudding with sausage in it. Duh. I don’t know what I thought it was before, I just knew it involved sausage and some sort of pastry. So then I wondered how this would work with the mini yorkshire puddings, with mini chorizos. Spoiler: omg they were good.
So obviously you can play around with different types of sausage. I liked how the mini chorizos ended up lightly flavouring both the onions and the dough with smoky pimentón. Bear in mind that these were raw chorizos, not cured, and are meant to be either pan-fried or cooked on a bbq. The puddings didn’t rise as much as when they are cooked without a filling, but they were still very light and crispy. Perfect snack food, or for a party. And the mini versions are easy to store in the fridge and reheat the next day.
Ingredients and instructions below…
- 12 mini bbq chorizos
(or any small sausage) - 2 small sweet onions, finely chopped
- olive oil
- 100 gr flour
- ¼ tsp salt
- 3 large free-range eggs
- 225 ml milk
Mix the flour and salt together in a bowl and make a well in the centre. Add the eggs and a little of the milk. Whisk until smooth, then gradually add the remaining milk. This can be done with a wooden spoon or whisk, but is easier with an electric hand-held whisk. Pour the mixture into a jug and set aside. This can be made ahead of time and just whisked up every now and then until you’re ready for it.
Preheat the oven to 220C/200C Fan
Cook the chorizos in a bit of olive oil until well-browned on both sides and cooked through (I also sliced mine open and seared them on the inside, this bit is up to you). Remove the chorizos to a plate and drain off the excess oil, you’ll just need enough to sautée the onions. Add the chopped onions to the oil and when they are nicely translucent return the chorizo to the pan and mix it all up. Then divide the mixture up into a 12-pot muffin tray (1 chorizo and a bit of onion in each). There should be a bit of oil at the bottom of the mixture. If it looks dry just add a bit of olive oil.
Put the muffin tray into the oven for 5 minutes, or until you see the oil is piping hot. Carefully remove from the oven and pour the batter equally between the muffin cups. Return the batter quickly to the oven and cook for 20–25 minutes – no peeking! – until golden-brown and well-risen. Serve immediately.
