The great British classic! Sausages nestled in a giant Yorkshire pudding, in all its puffed up glory, with delightfully crispy edges. The trick for stability is a dab of mayonnaise, from English chef, learned from his days working in pubs and restaurants.
INGREDIENTS Serve 4
700g pork sausages,
10 g beef drippings
For the Yorkshire pudding batter
250 ml eggs, lightly whisked
150 g plain flour 180 ml milk , full fat
60 ml water
1 tbsp mayonnaise , full-fat
1/2 tsp cooking salt
Pinch white pepper
50 g beef drippings
For The Onion Gravy:
30 g beef drippings OR unsalted butter
2 onions , halved, cut into slices
1 garlic clove crushed
30 g plain flour
500 ml beef stock
1/2 teaspoon Worcestershire sauce
1/2 teaspoon black pepper
1/4 teaspoon cooking salt
METHOD
Whisk the eggs in a bowl, then whisk in flour until lump free. Whisk in water, milk, mayonnaise, salt and pepper. Place in the fridge until required.
Preheat the oven to 220°C
Put the beef drippings in a metal pan . Place in the oven for 15 minutes to melt and become very hot.
Heat the 10g of drippings in a pan over medium high heat. Brown the sausages all over, but keep one side just lightly browned (this side will brown more in the oven). Keep them raw inside. Remove onto a plate.
Take the batter out of fridge and whisk. Working quickly, take the hot pan out of oven. Spread sausages in the pan, lightly browned side up. Pour the batter in around the sausages.
Bake – Bake 25 minutes on the top shelf until the sides puff up and are golden brown. The top of the edges should be nice and crispy!
Serve immediately with onion gravy! Expect some deflation – though far less than typical recipes thanks to the mayo.
Original Recipe Recipetineats
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