This isn't gourmet food. This is wonderfully tasty and filling food. This is REAL food. :-)

This recipe is for two hungry people.

Ingredients: -

6 Pork Sausages
Half a Medium Onion
1 Leak
4 Heaped Tablespoons of Strong Flour
Eggs, (sufficient to take up all the flour - I used 3 very large eggs here).
Milk
Salt & Pepper
Dripping to cook with, (oil really doesn't work with Yorkshire Pudding batter).

Method: -

Put the flour in a large bowl and add salt & pepper to taste. Add the eggs.

Stir in firmly ensuring that all the flour is taken up with the eggs. Add more eggs if necessary - you shouldn't add any milk until you have a firm paste in the bowl.

Now add a little milk and stir in firmly using the spoon with the hollow side down.  This ensures you get the most amount of air into the mixture - VERY IMPORTANT, Yorkshire Pudding batter needs lots of air in the mix, so I don't use an electric mixer or whisk for this as the inverted spoon gets so much more air into the mix.  Just look at those bubbles, like a witches couldron.

Keep adding the milk gradually, beating with the spoon between additions, until you have a consistence similar to that of single cream,  At this point set the mix aside for a minimum of 30 minutes.  This allows the flour to swell slightly as it takes on the liquid.

So at this point you can take a break and enjoy a glass of wine.  Well, that's what I do. 

Pre-heat your oven to 250 degrees C - Yes, you need your oven to be really hot!!!!

Now slice the half medium Onion and the Leak.

And fry very lightly in a good measure of dripping.  Don't brown them.  I like to use pork dripping in this recipe as it finishes the Yorkshire Pudding a treat and adds bags of flavour; but today I had run out so used beef dripping instead.

Now tip into a large baking tin, arrange evenly across the bottom and put into your pre-heated oven.

Meanwhile, fry the Sausages in more dripping on a very high heat so they take on lots of colour but don't cook right through - they'll finish cooking in the oven.

While the Sausages are frying check the consistence of the batter you made earlier.  You'll find it has thickened so add a little more milk to get back that single cream consistency.

When the Sausages have browned add them to the tin, (the dripping in there should be piping hot and the onions and leaks sizzling & taking on a little colour),

And pour the batter over everything.  IMPORTANT.... Do this quickly.  It is essential that the dripping stays piping hot.  Also, save a little batter back in the bowl to thicken the gravy later.

Pour any remaining dripping from the pan you fried the sausages in on top of the batter - you don't want to loose any of that flavour.

And get it straight back into the oven, lower shelf.

It should be cooked in 20 minutes, but keep an eye on it in the oven.  When cooked it should look like this.  The sides should be risen and crispy on the outside.  The bottom should be crisp underneath and soft and moist in the middle.

I'm serving this with Cauliflower Cheese, (using a nice crumbly Wensleydale, much nicer than Cheddar).

and Creamed Potatoes and a rich Beef Stock & Beer Gravy, (de-glaze the frying pan you cooked the sausages in with a cup of beer, add the stock and remaining batter saved from the Yorkshire, bring to the boil and reduce - now that's gravy).

Looks good.

Yep, looks very good. 

Looks very good indeed. And I'm starving!!!!

Mmmmmmmmmm, didn't taste bad either. 

Hope you try this.  It may not be Haute Cuisine; but it sure is damn tasty.