1 lb uncooked sausage meat (I like this best with a German style sausage I buy at Trader Joe's (natch). I wouldn't use Italian, but whatever your favorite sausage is would work.)
1 T fat, olive oil, goose fat, chicken schmaltz ...
1½ c. milk
4 eggs
salt
1⅔ c. flour
pinch fresh thyme
Instructions
Preheat oven to 425 degrees.
In a large cast iron (or ovenproof) skillet, heat the fat. Remove the sausages from their casings, squeeze them into small patties (about 2 patties per sausage link), and brown the patties on each side.
While the sausages are browning, whisk the eggs and milk together with the salt, then whisk in the flour and thyme.
When the sausage patties have browned on both sides (don't let them get too browned, or they will burn in the oven) pour the batter over the sausages, and immediately put in the oven.
Bake for 30-35 minutes, until browned and puffy. Slice into wedges, and serve immediately.
Notes
From Nigella Lawson
Recipe by The Domestic Front at http://www.thedomesticfront.com/toad-in-the-hole/