Add ¼ tsp of olive oil to each hole of a muffin tin (you need enough tins to have 12 holes) and put the tins into the oven to get the oil sizzling hot (about 10 mins).
Chop each of the 12 chipolatas into three roughly equal sized pieces.
Make the yorkshire pudding batter by adding the plain flour (105g) and 3 eggs to a large bowl and mix thoroughly.
Gradually add the milk (150ml) and whisk into the mixture, ensuring that each addition is fully combined before adding more.
Season with salt (I use about ¾ tsp).
Remove the tins with hot oil from the oven. Quickly (but carefully as it's extremely hot) add three pieces of chipolata to each hole and then pour over the batter mix distributing it evenly between the 12 holes.
Return the tins to the oven and cook for 20-25 minutes until the yorkshire pudding is puffed up and crisp and the sausages are cooked through.
Remove from the oven and serve immediately.
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