Sausage Yorkshire Pudding Recipes

TRADITIONAL YORKSHIRE PUDDING

Steps:

• Whisk eggs and salt together in a bowl until light and frothy. Whisk in flour and milk until smooth and lump-free; batter will be thin and barely coat the back of a spoon.
• Transfer batter to a 4-cup measuring cup and chill in the refrigerator, at least 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Fill each cup of a 12-cup nonstick muffin tin with 1 tablespoon melted beef fat; use your finger to grease the sides and tops of the cups. Place the muffin tin on a baking sheet.
• Heat in the preheated oven on the middle rack until fat is smoking hot, 10 to 15 minutes.
• Remove from the oven and fill each muffin cup halfway full with batter.
• Bake pudding in the preheated oven until browned and fully puffed, about 25 minutes more. Remove from the oven and immediately poke a hole in the center of each to release steam. Serve hot, warm, or room-temperature.

SAUSAGE CASSEROLE IN A YORKIE

Steps:

• Heat 2 tbsp oil in a large flameproof casserole. Fry the onion for 8-10 mins over a low heat so it starts to soften and caramelise. Add the celery and cook for a further 5-10 mins until softened. Add the tomato purée and cook for 2 mins, then add the tomatoes, sugar, mustard, thyme, carrots and 400ml water, and bring to the boil. Cook, uncovered, over a low heat for 15 mins. Meanwhile, fry the sausages in the remaining oil until they are browned all over, add them to the pan, cover with a lid and cook for 10 mins.
• To make the batter, crack the eggs into a bowl or jug, then add the flour and whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
• While the casserole is cooking, or when you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little rapeseed oil into a 30cm frying pan with an ovenproof handle and put it in the oven for 5 mins. Pour the batter into the pan, put it back in the oven and cook for 25 mins. Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it's ready, take it out and keep warm. To serve, spoon the sausage casserole into the Yorkshire, and scatter over the parsley, if you like.

SAUSAGE YORKSHIRE PUDDING

Steps:

• Make nine small patties of the sausage and arrange them in the bottom of a 9" square pan. Bake for 15 minutes at 425 F. Meanwhile beat milk into eggs; slowly add the flour and salt and continue beating until big bubbles rise from the bottom of the batter. Remove sausage from the oven and drain all but 2 tbsp of fat. Quickly pour egg mixture onto sausage. Bake 30 minutes at 425 F until puffed high.

SAVORY PUDDING WITH SAUSAGE AND TOMATOES

Steps:

• Preheat oven to 425 degrees. Blend together flour, milk, eggs, butter, and 1 teaspoon salt. Brown sausage and scallions in oil in a 10-inch cast-iron skillet. Pour batter over sausage mixture, and top with tomatoes. Bake until puffed and set, about 30 minutes.

BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY

Steps:

• To make the Yorkshire puddings, sift the flour and salt into a large bowl and mix in the eggs and half the milk. Whisk until a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
• Preheat oven to 220°C (425°F)
• Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling. Turn the oven down to 200°C (400°F) and pour a tablespoon of Yorkshire pudding batter into each hole. Bake for 15 minutes or until risen and golden brown.
• To make the mash, peel and slice three medium potatoes. Boil in salted water until soft. Drain, then add the butter, sour cream, and milk, and mash until smooth. Season with salt, pepper, and fresh chives.
• To make the bangers, quarter two sausages and chop one onion. Fry the onion for two minutes, then add the sausages and fry both until cooked.
• To assemble, add a teaspoon of gravy to the bottom of the Yorkshire pudding, then add the onions on top, then the mash and a sausage quarter. Sprinkle with more chives.
• Enjoy!

YORKSHIRE SAUSAGES

Steps:

• Preheat oven to 450 degrees.
• Brown the sausages in a lightly greased frying pan for 10 minutes.
• Stir and cook until well browned Sift together the dry ingredients and add milk, beat until a smooth batter.
• Add the egges and beat.
• Pour over the sausages and place in oven for 20 minutes.
• Served with creamed onions or creamed corn.

SIMPLE YORKSHIRE PUDDING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a small glass baking dish; place in oven to heat while you prepare the pudding.
• Beat eggs with a pinch of salt in a bowl until smooth; add milk and flour and whisk until you have a smooth batter.
• Pour batter into the hot baking dish and bake in preheated oven until no longer wet in the center, 10 to 12 minutes.

YORKSHIRE PUDDING WITH BACON AND SAGE

Steps:

• Preheat oven to 450°. In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving drippings., Transfer drippings to a measuring cup; add enough melted butter to measure 1/4 cup. Pour into 12 ungreased muffin cups. Place in oven until hot., Meanwhile, in a small bowl, combine the flour, 2 tablespoons sage and salt; beat in milk and eggs until smooth. Fold in two-thirds of the bacon. Divide batter among prepared muffin cups., Bake for 10 minutes. Reduce heat to 350° (do not open oven door). Bake 10-12 minutes longer or until popovers are puffed and golden brown. Sprinkle with remaining bacon and sage.

SAUSAGE & STUFFING TOAD-IN-THE-HOLE WITH ONION GRAVY

Steps:

• Whisk together the flour, mustard powder, eggs and milk with a good pinch of salt until smooth. Leave to rest for at least 30 mins.
• Heat 1 tbsp of the oil in a small pan. Add the onions with a pinch of salt and cook for 10-15 mins until really soft. Meanwhile, make up the stuffing following pack instructions, adding the sage. Scoop out a quarter of the onions and add these to the stuffing mixture, too - leave the rest in the pan for the gravy. Heat oven to 230C/210C fan/gas 8.
• Shape the stuffing into 8 walnut-sized balls. Pour the remaining oil into a large roasting tin or dish and brush it all over the bottom and sides. Add the sausages and stuffing balls, and cook for 15 mins.
• Remove the tin from the oven, loosen the sausages and stuffing from the bottom of the tin if they are sticking, then pour over the rested batter. Return the tin to the oven on a middle-high shelf, but give it space to rise. Bake for 35-40 mins until puffed and golden - don't be tempted to open the oven door any earlier or the batter might sink.
• While the toad-in-the-hole is cooking, make the gravy. Add the flour, onion chutney and Marmite to the onion pan and mix to a paste. Cook for 2 mins until bubbling, then pour in the stock, bit by bit, stirring continuously so it doesn't go lumpy. Bubble for 5 mins and season if needed. Keep warm until ready to serve.