This is our version of Yorkshire Pudding, but it has undergone some changes since it left the cookbook. We used to eat this alot when I was a kid, but we thought we would have to leave it behind because it’s made with pork. It was a happy day when we realized that sausage can be made with any meat. We make our sausage with lamb, mutton, ground beef that’s been in the freezer too long lol. It’s the seasoning that counts. Even turkey sausage from the store would work great. So here’s the recipe.
2 lbs italian sausage
2 c flour
2 c milk
1 t salt
Brown your sausage. If you need help with seasoning choices, just ask.
Grease a 9×13 pan really well. (I use glass.)
Put the meat in the pan.
Blend together the flour, milk, eggs, and salt. You want this batter as smooth as you can, but don’t sweat it.
Pour the batter over the meat, being sure to cover all the meat.
Bake at 400 degrees for 40 minutes.
We like ours with mashed potatoes and gravy.
Here’s my gravy recipe.
1/4 c butter
1/2 c flour
2 c broth (We use chicken boullion because we like it. Do what you like lol.)
Melt the butter in a saucepan. Slowly stir in the flour until you have lumpy, crumbly stuff.
Then slowly, slowly, slowly add the broth a little at a time.
Do not add more broth until you have the first broth mixed in well.
Continue adding broth and mixing thoroughly until you use all the broth.
This feeds our family of seven with leftovers.