Ingredients:
1 ¼ cups milk
4 large eggs
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon vegetable oil
4 fresh chorizo sausages (about 1 pound)
2 tablespoons chopped parsley
Directions:
1. Preheat the oven to 425 degrees
2. In a medium bowl, whisk together the milk, eggs, flours, salt and pepper and set the batter aside to rest as you prepare sausages.
3. Place the oil in a 12-inch cast-iron skillet and place the pan in the oven. When the oil/grease is very hot (2-3 minutes), add the sausages and roast, turning once, for 5 minutes to brown them slightly and allow them to release some of their fat.
4. Open the oven and very carefully pour the batter into the skillet around the sausages. Close the oven door and cook until the pudding has puffed up and the sausages are cooked through to 165 degrees, 18-20 minutes.
5. Remove the pan from the oven, sprinkle parsley over the toad-in-the-hole and serve hot.