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Writer's picture52Steps

Step 40 = Giant Yorkshire Pudding with Sausages.


- Serves 4 - Ready in 45 minutes -

Gather together…

1 tbsp rapeseed oil / olive oil.

8-10 chicken sausages, 'Heck Italia' sausages are tasty, if your local butcher doesn't sell chicken sausages.

225g plain flour.

1/2 tsp salt.

4 medium free-range eggs, beaten.

300ml milk.

Serve with...

Peas.

Gravy (Bisto gravy powder comes in paper / card packaging).

Get cooking…

1. Preheat the oven to 230 C (fan 210 C) or gas mark 8.

2. Oil a deep-sided, rectangular oven tin (at least A4 paper in size or slightly larger) with 1 tbsp oil.

3. Put the 8 - 10 sausages into the oiled tin and place the tin in the oven, whilst the oven is still heating up, to part-cook for 10 minutes (and to leave a tasty-flavour in the tin).

4. Meanwhile, into a large bowl, sieve the 225g plain flour from a height (to incorporate as much air as possible) and add the 1/2 tsp salt. Stir.

5. Mix the 4 medium eggs and the 300ml milk together in a jug and gradually pour them into the flour/salt mixture whilst stirring.

6. Whizz the batter with a handheld stick blender, until the mixture is smooth and lump-free (for approx 30 seconds).

7. After the 10 minutes are up, remove the part-cooked sausages from the deep tin and place them on a flat, metal baking sheet (facing the other way up so they end up with some colour all over) to continue cooking in the oven. Place the sausage tray towards the bottom of the oven, where it is cooler.

8. As soon as the sausages are removed from it, quickly pour the batter into the deep, oily tin (which the sausages were previously in). Don't let the tray cool down too much or the batter won't rise as impressively.

9. Place the Yorkshire Pudding batter tin so it is at the top of the oven (the hottest part).

10. Bake the giant Yorkshire Pudding (and the sausages which are on a separate tray) for 15-20 minutes. DO NOT OPEN THE OVEN DOOR for at least the first 15 minutes! Remove the sausages when browned all over, and remove the pudding when it is well risen and golden-brown. The sausages may be ready shortly before the pudding - in this case wrap them in foil to keep warm.

11. Meanwhile prepare the gravy according to the packet instructions, leave it to keep warm gently on the hob until you are ready to serve up.

12. Just before serving, microwave the peas with 1cm of water for a few minutes until piping hot.

13. To serve, cut up the Yorkshire pudding into 4 large pieces and serve with the sausages, peas and gravy.

Adapted from a recipe given to me by a friend called JTP.

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