Classic yorkshires with onion gravy and sausages

Classic yorkshires with onion gravy and sausages
  • Serves icon Serves 6
  • Time icon Hands-on time 40 min, oven time 20 min

A classic dish that combines three British favourites in one: Yorkshire puds, bacon-wrapped sausages and an easy but luxurious onion gravy.

Nutrition: per serving

Calories
754kcals
Fat
50.5g (16.1g saturated)
Protein
28.4g
Carbohydrates
44g (6.6g sugars)
Fibre
4.9g
Salt
3g
Calories
754kcals
Fat
50.5g (16.1g saturated)
Protein
28.4g
Carbohydrates
44g (6.6g sugars)
Fibre
4.9g
Salt
3g

Ingredients

  • 6 streaky bacon rashers
  • 12 British free-range pork sausages
  • 4 tbsp sunflower oil (or beef dripping) plus extra oil to drizzle
  • 225g plain flour, sifted
  •  Pinch baking powder
  • 4 large free-range eggs, beaten
  • 350ml whole milk
  • 2 tsp chopped fresh thyme leaves
  • 1 tsp finely chopped fresh rosemary
  • 1 tbsp wholegrain mustard

For the gravy 

  • Sunflower oil for frying
  • 1 large onion, chopped
  •  Knob of butter
  • 1 tbsp flour
  • 500ml vegetable stock
  • 1-2 tsp redcurrant jelly
  • 2 tsp Henderson’s relish

You’ll also need: 

  • 12-hole yorkshire pudding tin or muffin tin

Method

  1. 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.
  2. 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.
  3. 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.
  4. 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).
  5. 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.

delicious. tips

  1. For a veggie dish swap pork sausages for veggie ones or cook Quorn meatballs and add to the gravy with a splash of cream at the end of step 3.

  2. Mix the batter (step 4) a few hours ahead and keep covered in the fridge. Whisk before cooking. Make the gravy (steps 2 and 3) a few hours ahead and reheat with a splash of wine or water.

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