My best toad-in-the-hole

Toad-in-the-hole translates in Minnesotan to hootenanny pancake with sausages baked in.  

1 1/2 cups AP flour

1 1/2 cups whole milk

2 Tbsp unsalted butter, melted

1 tsp coarse salt

3 eggs

1 Tbsp clarified butter or ghee

5-6 frozen breakfast sausage links (not precooked), about one-inch in diameter.

Make the batter:  In a blender combine flour, milk, butter and salt. Leave batter to rest in the blender. 

Turn oven on to 425F. Put clarified butter in a well-seasoned 10-inch cast-iron skillet. Put skillet in oven to melt butter, about 5-10 minutes. Add sausages to the pan and return to the oven. After about 10 minutes the sausages will be well-browned on one side and the pan will be VERY hot.  Give the batter a five-second whir in the blender.  Working quickly, remove the pan to the stovetop, turn the sausages and pour batter over them. The pan should be hot enough that the batter will immediately start sizzling on the edges. Return the pan to the oven immediaty. Bake undisturbed for 25-30 minutes until puffy and crispy golden brown. 

Serve immediately with butter and your favorite syrup. 

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