Arrange sausages (such as Bob Evans skinless sausages) evenly in oblong 7 x 11 1/2 inch casserole or a heavy round skillet, 10 inches in diameter. Correct size of baking dish is very important. Heat in hot 475 degree about 10 minutes to partially cook and to fry out some of the fat. In the meantime, make up the Yorkshire Pudding Batter.

YORKSHIRE PUDDING BATTER:

Beat 2 large eggs well in mixing bowl. Add 1 cup milk, 1 cup flour, 1/2 teaspoon salt and beat very thoroughly with rotary beater or a wire whisk.

Remove dish of sausages from the oven, pour off half the fat (leaving it about 1/8 inch deep in the pan).

NOTE: Today's sausages are not very fatty and you may not have to drain off any of fat.

Pour Yorkshire Pudding Batter around the browned sausages into the hot fat. Bake 10 minutes in the 475 degree oven; then reduce temperature to 350 degrees and bake about 25 to 30 minutes longer.

When done, the top of the Yorkshire Pudding will be puffed and crisp; but some of the inside will be moist. Serve immediately, cutting into oblong or wedge-shaped pieces, loosening with a wide spatula. Makes 6 servings.

This was always a favorite with all the children and their friends also.