Yorkshire Sausages Recipes

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YORKSHIRE PUDDING



Yorkshire Pudding image

A yummy and traditional addition to the holiday feast. If you intend to make this, the timing has to be juuuuust right. I would suggest preparing the mixture the evening before, and having it ready while the roast beef is cooking. Originally submitted to ThanksgivingRecipe.com.

Provided by Mort Tibble

Categories     Bread     Quick Bread Recipes     Popovers and Yorkshire Pudding Recipes

Time 1h35m

Yield 8

Number Of Ingredients 6

1 ½ cups all-purpose flour
¾ teaspoon salt
¾ cup milk, room temperature
3 eggs, room temperature
¾ cup water
½ cup beef drippings

Steps:

  • Mix flour and salt together until blended. Make a well in the flour, add the milk, and whisk until consistent. Beat the eggs into the batter. Add water and beat again until the mixture is light and frothy. Set aside for an hour (or, if it's the day before, cover in the fridge overnight).
  • If the batter has been refrigerated, allow it to come up to room temperature before using. When the roast beef is ready to come out of the oven, ready the mixture.
  • Preheat oven to 400 degrees F (205 degrees C).
  • Pour off drippings from roast beef and measure out desired amount (about 1/2 cup should do). Pour drippings into a 9x12 inch baking dish and place into the oven until the drippings sizzle. Pour the batter over the drippings and bake for 30 minutes (or until the sides have risen and are golden brown). Cut into eight portions and serve immediately.

Nutrition Facts : Calories 157.1 calories, Carbohydrate 19.1 g, Cholesterol 89.1 mg, Fat 3.3 g, Fiber 0.6 g, Protein 11.8 g, SaturatedFat 1.2 g, Sodium 261.3 mg, Sugar 1.3 g

SAUSAGE CASSEROLE IN A YORKIE



Sausage casserole in a Yorkie image

Serve this impressive looking Yorkshire pudding filled with a warming sausage casserole and create an instant family classic. Use veggie sausages to make this vegetarian

Provided by Lulu Grimes

Categories     Dinner, Main course

Time 1h10m

Number Of Ingredients 15

3 tbsp rapeseed oil
1 large onion , finely sliced
1 celery stick , finely sliced
1 tbsp tomato purée
400g can chopped tomatoes
1 tbsp dark brown soft sugar
2 tsp Dijon mustard
2 thyme sprigs
2 carrots , cut into thick slices
pack of good-quality sausages
chopped parsley , to serve (optional)
4 large eggs (about 100ml when cracked into a jug)
140g plain flour
200ml whole milk
rapeseed oil , for the tin

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.

Nutrition Facts : Calories 674 calories, Fat 38 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 21 grams sugar, Fiber 8 grams fiber, Protein 23 grams protein, Sodium 1.6 milligram of sodium

YORKSHIRE SAUSAGES



Yorkshire Sausages image

This recipe was given to me by a friend years ago and we have enjoyed it many times. It 'kicks up' the old sausage dinner dinner routine.

Provided by Allyoop

Categories     Pork

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

1 lb sausage
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
3/4 cup milk
2 eggs

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 SAUSAGE



Yorkshire Sausage image

Can be served as a breakfast side dish with eggs and homefries. Dinner with boiled or mashed potatoes and a veggie side.

Provided by Dancer

Categories     Breakfast

Time 50m

Yield 6 serving(s)

Number Of Ingredients 5

1 1/4 cups sifted all-purpose flour
1 1/2 cups milk
1 1/2 lbs sausage links
1 teaspoon salt
2 large eggs

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.

Nutrition Facts : Calories 503.4, Fat 34.3, SaturatedFat 11.9, Cholesterol 160.8, Sodium 1163.2, Carbohydrate 22.8, Fiber 0.7, Sugar 0.2, Protein 23.9

BANGERS & MASH YORKSHIRE PUDDING RECIPE BY TASTY



Bangers & Mash Yorkshire Pudding Recipe by Tasty image

Here's what you need: plain flour, salt, eggs, milk, vegetable oil, medium potatoes, butter, sour cream, milk, salt, pepper, fresh chive, onion, sausages, gravy, fresh chive

Provided by Matthew Cullum

Categories     Dinner

Yield 12 servings

Number Of Ingredients 16

1 ¾ cups plain flour
1 pinch salt
3 eggs
1 ¼ cups milk
vegetable oil
3 medium potatoes
1 tablespoon butter
3 tablespoons sour cream
¼ cup milk
salt, to taste
pepper, to taste
fresh chive
1 onion, chopped
2 sausages, quartered
1 teaspoon gravy
fresh chive, to garnish

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!

Nutrition Facts : Calories 188 calories, Carbohydrate 19 grams, Fat 9 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

SAUSAGE YORKSHIRE PUDDING



SAUSAGE YORKSHIRE PUDDING image

Categories     Pork     Bake     Dinner

Yield 4-6 people

Number Of Ingredients 5

1 lb bulk sausage
1 c milk
2 eggs, beaten
1 c sifted flour
1/2 tsp salt

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.

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