Tuesday, 7 December 2010

Sausages and Mash in a Giant Yorkshire Pudding

Bangers and mash is a traditional British classic dish, as is Yorkshire pudding. This is almost a combination of the two, though these small, skinless pork sausages can not really be classed as bangers. What I have also done is make this an incredibly simple Yorkshire pudding, which does not require that the batter be left for any length of time to rest.


5 skinless pork sausages
1/2 small onion
2 medium potatoes

1 egg
1 rounded tbsp plain (all purpose) flour
1 tbsp milk
2 tbsp sunflower oil

Basil for garnish if desired


There is no disputing the fact that Yorkshire pudding batter should be rested whenever possible. I have found, however, that this simple recipe can be used very effectively a mere fifteen to twenty minutes after it is prepared.

The egg and flour should be beaten together in a bowl before the milk is added and the mixture beaten to a smooth and fairly thin batter. The bowl should then be placed in the refrigerator. The sunflower oil should be added to a deep casserole dish around 8" in diameter and the dish added to the oven. The oven should be put on to preheat to 425F/220C/Gas mark 7.

When the oven and casserole dish are heated - after around fifteen to twenty minutes - the dish should carefully be removed from the oven, the batter poured in and the dish returned to the oven for thirty to forty minutes, until the Yorkshire pudding is well risen and golden.

As soon as the Yorkshire pudding batter is in the oven, the potatoes should be peeled, roughly chopped and added to a pot of cold, slightly salted water. The pot should be put on to a high heat until the water boils, which should then be reduced to achieve a simmer for around twenty-five minutes.

The sausages will take around fifteen minutes to fry, in a little sunflower oil, in a non-stick frying pan. They should therefore be put on to cook some ten minutes after the potatoes begin to simmer. The onions should be fried with the sausages, for a time period according to taste: some people prefer them well caramelised, others prefer them all but raw.

The potatoes should be drained and mashed with a little butter. The Yorkshire pudding should be removed from the oven and sat on the serving plate with a slotted spoon, before being stuffed with the mash. The sausages and onions should be stuffed randomly in to the mash and freshly torn basil leaves used as additional garnish if required.

My beloved HP Sauce? Yes - that can also be added if desired!

No comments:

Post a Comment