• Cook your sausages as instructed on the packet and set aside.  *Make sure they’re not well done as they’ll be cooking for a further 15 minutes later.
  • Leave the sausages whole if making giant yorkshire puddings or cut in to 3 pieces if making 10 regular one.
  • Preheat your oven at 230c or gas mark 8.
  • Spray two 8″ non stick cake tins liberally with frylight, or 10 regular Yorkshire Pudding tins and place on a metal tray and leave in the oven for 10 minutes while you make the batter.
  • In a food processor or blender, blitz the oats and seasoning together until fine.  Don’t try blending all the ingredients in one go as the oats won’t break down as much.
  • Add the remaining ingredients and blend again.
  • Once the tins are extremely hot, place in the sausages and pour over the batter in to each immediately, swirling them until all surfaces of the tin are completely covered.
  • Bake for a further 15 minutes without opening the oven in between and serve.