Classic Yorkshires With Onion Gravy And Sausages Recipes

BANGERS & MASH (SAUSAGE WITH ONION GRAVY)

Steps:

• Cook sausages: Heat oil in a large skillet / fry pan over medium high heat. Add sausages and cook, turning, until browned as much as possible all over and cooked through. Cook time will differ depending on sausage size - mine take around 8 minutes.
• Remove sausages onto a plate. Turn heat down to medium.
• 2 tbsp oil remaining: You need around 2 tbsp oil left in the skillet. If you have much less, add a bit of butter or oil.
• Saute onion and garlic: Add onion and garlic, cook until golden brown - around 4 minutes.
• Cook off flour 2 minutes: Add flour and mix through. Then cook, stirring constantly for 2 minutes.
• Gradually add beef stock: Add about 3/4 cup of beef broth and mix into the onion so it becomes a sludge. Then add remaining beef broth and mix until combined. If it's lumpy, use a whisk to help make it smooth.
• Thicken gravy: Simmer, stirring, for 2 to 3 minutes until the gravy thickens but is slightly thinner than you want - it will thicken more as you serve it.
• Season: Add salt and pepper. Stir, taste, then add more salt if you want.
• Serve sausages with plenty of gravy, with mashed potato and peas on the side. (Low carb option - Creamy Cauliflower Mash)

CLASSIC YORKSHIRES WITH ONION GRAVY AND SAUSAGES

Steps:

• Heat the oven to 200°C/180°C fan/gas 6. Stretch the bacon lengthways using the back of a knife, then halve widthways and wrap a piece around the middle of each sausage. Put in a roasting tin with a drizzle of oil and cook for 25 minutes, turning. Keep warm in a parcel of foil.
• Meanwhile, make the gravy. Heat a glug of oil in a pan over a medium-high heat and cook the onion with a pinch of salt for 10 minutes. Turn the heat to low and to cook for 20 minutes more or until caramelised.
• Stir the butter into the onion, then add the 1 tbsp flour and cook for a minute. Gradually stir in the stock, then turn up the heat to bring up to a simmer. Cook for 10 minutes until thickened, stirring now and then. Stir in the redcurrant jelly and Henderson's relish; season to taste. Keep warm over a low heat.
• For the yorkshire pudding batter, sift the 225g flour and baking powder into a large mixing bowl, then make a well in the centre. Add the eggs, then pour in the milk. Use a balloon whisk to mix to a smooth batter (you should see a few bubbles start to appear on the surface). Season, then whisk in the herbs and mustard. Set aside (see Make Ahead).
• Divide the 4 tbsp oil among the 12 holes of the tin and heat in the oven for 5 minutes. Once the oil is smoking hot, carefully pour the batter evenly into the holes. Bake for 15-20 minutes until puffed and golden brown. Serve the yorkshires with the sausages and gravy.