No, the actual name of the recipe we made is Toad in the Hole, but I couldn’t resist (especially when there doesn’t seem to be a satisfying explanation of why a dish made with sausages has such a name to begin with).
After our successful meal of red wine-braised sausages, we decided to give another Irvings Farm Fresh recipe a try (I think the “very easy to make” part sold it for me). While I browned the sausages, I whipped up what was essentially Yorkshire pudding batter, and eventually poured it into a baking dish containing hot oil. I placed the sausages on top, and the dish went back into the oven for about half an hour.
The result wasn’t visually appealing, but was darn tasty. The edges that had baked up crispy and golden were the best, and though it was mostly doughy and not at all like Yorkshire pudding, given the amount of work it took, I was pleased with the outcome. We had both sundried tomato basil and rosemary leek sausages on hand, but we decided we would stick with the latter – the tomato flavour was just a bit too strong for our taste.
Toad in the Hole
I served the dish with a simple apple celery slaw, dressed with lemon juice and olive oil (more because that was all we had in the crisper). The refreshing salad turned out to be a good accompaniment to the heavy main course.
Pigs Without a Blanket and Apple Celery Slaw
I encourage you to give this a try one day if you’re looking to have something different for dinner!
Only Here for the Food 
Oh my, I’ve been wondering after this for ages! Big fans of both sausage and puffery — will have to give this a go.