Yorkshire Sausage Recipes

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.

GROUND BEEF YORKSHIRE

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish.
• Whisk together the flour, baking powder, and the 1 teaspoon salt. In a separate bowl, whisk together the eggs, milk, and butter. Pour the egg mixture over the flour mixture; beat until well blended. Stir in parsley; set aside.
• Heat a large skillet over medium-high heat and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Combine the drained meat mixture with the celery, carrot, the 1/2 teaspoon salt, pepper, Worcestershire sauce, and steak sauce. Spread meat mixture evenly into the prepared baking dish. Pour the batter over the meat.
• Bake in the preheated oven until the pudding has risen tall and is golden, about 45 minutes. Serve immediately.

YORKSHIRE SAUSAGE

Steps:

• Heat oven to 425 degrees.
• In a hot skillet, fry sausages until brown on all sides.
• Remove from drippings, and cut crosswise in half.
• In a bowl, sift flour and salt.
• Gradually beat in milk; while beating, add eggs and beat until smooth.
• In a 12x8x2 inch baking dish pour two tablespoons of the hot sausage drippings.
• Arrange the sausage pieces over the bottom of the dish and pour the batter over them.
• Bake for 25 minutes or until it gets puffy and a golden color.

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.

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 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.

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!