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…
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