• Ceres, Goddess of Agriculture, Returns to State House
  • Heritage Ciders from Tannic Apples: New England’s OG Wine
  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration
  • Ceres, Goddess of Agriculture, Returns to State House

    Agriculture has regained its place of pride in the Vermont state house as the new Ceres sculpture was lifted into place on November 30th. This version, made by local artists Chris Miller and Jerry Williams, is expected to reside on the golden dome for 150 years. 

    Read more

  • Heritage Ciders from Tannic Apples: New England’s OG Wine

    Your favorite apples from the grocery store don’t have much in the way of tannin, and they make an alcoholic cider that New Englanders from the Founding Fathers time would have scorned - cider was once the wine of the Northeast, and today heritage ciders are bringing back that tradition. 

    Read more

  • Local Wineries & Cider Makers Tackle Food Waste with Collaboration

    The crispness of fall has given way to chillier nights and snow dusted mornings throughout much of Vermont. It’s the season to tuck in with a glass of local wine or cider in hand. As you sip slowly, here's some food (or drink) for thought: what happens to the waste produced in the creation of your beverage? Where does that spent grape must and pomace go, aside from the compost bin?

    Read more


Sausage Pan Yorkshire Pudding At Dad’s House

0.0/5 rating (0 votes)
  • Ready in: 20 minutes prep; 25 minutes to bake
  • Serves: 4
  • Complexity: medium
Sausage Pan Yorkshire Pudding

Original recipe by Denny Partridge.


  • Any amount of good breakfast sausage
  • 1 cup flour
  • 1 cup whole milk (raw if available)
  • 1 egg
  • 1 Tb softened (unsalted, if possible) butter
  • 1 tsp baking powder
  • 1/2 tsp sea salt


Fry sausage in a 10” or 11” cast-iron skillet. Eat it for breakfast with whatever else you like. Don’t wash the pan. Save any leftover bits and pieces, and cover so that no one will snack on them.

When lunchtime looms, preheat the oven to 450°. Put flour, milk, egg, soft butter, baking powder, and salt in a mixing bowl. Combine quickly, mixing with a spoon just enough to integrate the ingredients. Don’t over beat, and don’t use a mixer—hand or otherwise.

When the oven is hot, scrape the unwashed sausage pan with a spatula to loosen any bits stuck on the bottom and then put the skillet in the oven a minute or two, just until it sizzles. Don’t let it burn. (You may need to add a tablespoon of oil if the sausage was lean.) Remove skillet from the oven, and immediately pour the batter into the skillet with the bits and pieces of leftover sausage. Cook for 15 minutes, then turn down the oven to 350° and cook for an additional 10 minutes until it browns and rises.

Share if required. Serve with soup and/or a green salad.

Leave a comment

You are commenting as guest. Optional login below.

What we do

Our stories, interviews, and essays reveal how Vermont residents are building their local food systems, how farmers are faring in a time of great opportunity and challenge, and how Vermont’s agricultural landscape ties into larger questions of sustainability and the future of our food supply. 

Subscribe to Our Newsletter

Sign up here to receive monthly Local Banquet news in your inbox.