I want everyone to be able to enjoy this delicious dish.
It's usually thought of as a quintessential English dish, but was actually invented by an Italian, its history is documented, and it's not even that old, less than 200 years old.
When I learned this I tried it with Italian sausage and I've never looked back. Where I live in Ontario you can't get a good English sausage for love nor money anyway, so, problem solved. You can use any sausage, and those with a herb flavour are wonderful, if you can obtain them.
Anyway, there are three steps that are vital to make this dish a success.
1. The right batter.
2. A HOT pan.
3. A HOT oven.
For this reason (all this heat) this is not a recipe suitable for children. Please bear that in mind.
OK, so pre-heating that oven is critical. Turn it up to HOT. If it isn't 100% clean it may even smoke as stuff burns off the inside, vent that out if need be, LOL. So for an electric oven you need it at 450F/230C.
While it heats up, arrange your sausages in a deep dish, such as a lasagne dish. Glass is easier to clean afterwards. Bake the sausages until they start to change colour. At this point THEY are hot. It's a good idea to place this on a larger oven tray just in case.
While the sausages cook, make your batter. Yorkshire pudding batter is all based on proportion by volume so you need a couple of measuring jugs. The following amount will be enough for four people over about half a dozen sausages.
Break 4 eggs into a cup, see where it measures to.
You will need the same amount of flour and the same amount of milk.
Put the flour and a pinch of salt in a bowl, and beat the eggs in well. Then beat the milk in slowly.
Now take your hot pan from the oven, run the fat from the sausages around the sides, then pour the batter in and put the whole thing back in the oven.
Do be careful with the instructions in italics there. It's very hot.
It is a matter of considerable argument among enthusiasts as to whether the oven should be turned down during the cooking time. I find that it can get too dark/crispy if you don't, so I give it 5 minutes to rise then I reduce the heat to 200C. It takes 20-30 minutres or so to cook depending on the size of the pan, but don't worry, it won't deflate if you open the door to check on it towards the end. It's the START that needs that punch of heat. So after 20 minutes, you can safely look, and you don't want to burn it.