Classic yorkshires with onion gravy and sausages
- February 2018
- Serves 6
- 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.
- 50.5g (16.1g saturated)
- 44g (6.6g sugars)
- 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
- 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.
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.
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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