This is a British invention, with a cute Cockney name. It is Yorkshire pudding poured over sausages and baked until puffy and brown. I found out recently that it is also a Mennonite dish called sausage pudding. Possibly, the Waterloo County Mennonites in Ontario learned it from their English neighbours.
Yorkshire Pudding is not a sweet dessert. The "pudding" part refers, I believe, to the batter. Usually Yorkshire Pudding is made in the roasting pan after the beef comes out to rest before carving. The egg batter is poured onto the still hot fat after the juices are decanted for gravy. Poor Cockneys: (the inhabitants of the working class East End of London), they got the sizzle of Yorkshire pudding but no steak. A bit of bacon dripping, a few sausages, and the egg batter made a supper dish that served a family for a few pence.
Equipment:Skillet, mixing bowl, wire whisk, baking pan about 9" square, or pie plate.
Ingredients: One pound or more of sausages such as breakfast style or links - I buy locally made sausages, as we have two good butchers nearby; 2 whole eggs; 3/4 cup flour; a pinch of salt; 1 cup milk.
Serve it immediately with seasonal vegetables. It doesn't need much accompaniment, but some like it with a beef gravy. I like it plain. I sometimes add crumbled bacon to the batter. Fry leftover pudding for breakfast.
My husband's mother made this, as well as other Cockney delicacies like bubble and squeak, steak and kidney pie, and trotters.