First, make some Yorkshire pudding batter as follows: sift 60 g plain flour with a pinch of salt into a bowl.
Season with salt and pepper. Add 2 large eggs and beat into the flour, then add 200 ml whole milk, mixing well
to ensure no lumps remain. Let the mixture rest for at least 30 minutes, but a couple of hours is better!
When ready to cook, heat up an oven-proof dish with a little lard in a 200°C oven, add pork sausages and bake
for about 20 minutes, until starting to brown. Pour in the batter, return to the oven and continue to cook
for 35 – 40 minutes, until well risen and golden.