Toad-In-The-Hole (Yorkshire Pudding with Sausage)
In a food processor fitted with the steel blade or in a blender, blend flour, milk, eggs, salt, and pepper for 5 seconds.
Turn off the motor and with a rubber spatula, scrape down the sides of the container.
Blend the batter for 20 seconds more, transfer it to a bowl and let it stand, covered with plastic wrap, for one hour.
In a skillet, combine sausages, pierced lightly with a needle, and water.
Bring the water to a boil over moderately high heat and boil the sausages, turning them, until the water is evaporated.
Sauté the sausages, adding oil if necessary to keep them from sticking, for 7 minutes or until they are golden brown.
Transfer the sausages with a slotted spoon to a plate, pour 3 T. of fat from the skillet into an 8 inch square baking pan and heat the pan in a preheated very hot oven (450 degrees F) for two minutes.
Stir in the batter, pour one fourth of it into the pan and bake it in the very hot oven for two minutes, or until it is set.
Arrange the sausages on the batter, pour the remaing batter over them, and bake the mixture for 15 minutes.
Reduce heat to moderate (375 degrees F) and bake the mixture for 10 to 15 minutes more, or until it is puffed and golden brown.
Serve the dish immediately with Dijon-style mustard, if desired.