Sausages with Yorkshire pudding recipe
Sausages with Yorkshire pudding (toad in the hole Purnell-style) This is toad in the hole Purnell style AKA, sausages with Yorkshire puddings, with a sprinkling of cheese! Equipment: You will need a 4-hole Yorkshire pudding tin. 200g/7oz plain flour200ml/7fl free-range eggs (about 4 eggs)200ml/7fl oz milksalt4 tsp sunflower oil 200g/7oz plain flour 200ml/7fl free-range eggs (about 4 eggs) 200ml/7fl oz milk salt 4 tsp sunflower oil 1 tbsp sunflower oil12 good quality thin pork sausages 1 tbsp sunflower oil 12 good quality thin pork sausages 2 tbsp sunflower oil2 onions, thinly sliced2 tbsp balsamic vinegar1 tbsp Worcestershire sauce1 tsp sugar2 large sprigs thyme200ml/7fl oz red wine400ml/14fl oz chicken stock1 tbsp yeast extract 2 tbsp sunflower oil 2 onions, thinly sliced 2 tbsp balsamic vinegar 1 tbsp Worcestershire sauce 1 tsp sugar 2 large sprigs thyme 200ml/7fl oz red wine 400ml/14fl oz chicken stock 1 tbsp yeast extract mashed potato150g/5½oz Cheddarhandful watercress mashed potato 150g/5½oz Cheddar handful watercress Method To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. To make the toad in the hole, sift the flour into a large bowl with a large pinch of salt. Make a well in the middle of the flour and beat in the eggs with a whisk. Once fully incorporated, add the milk whilst whisking. The mixture should have the consistency of double cream. Cover and place in the fridge for at least 2 hours. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Meanwhile, to cook the sausages, preheat the oven to 200C/180C Fan/Gas 6. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Heat the oil in a frying pan over a medium heat and brown the sausages on all sides, then place in the oven for 5 minutes, or until cooked through. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Increase the oven temperature to 230C/210C Fan/Gas 8. Place a teaspoon of sunflower oil in each pudding hole in the tin. Place the tin on a flat tray and put in the hot oven for 2 minutes. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Carefully remove the tray from the oven and half fill each hole with the Yorkshire pudding batter. Place back in the oven for 10–12 minutes. Reduce the heat to 200C/180C Fan/Gas 6 for a further 4–5 minutes, until the puddings have risen and are cooked through. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. Meanwhile, to make the onion gravy, heat the oil in a large saucepan over a low heat and add the onion. Cook for 10–15 minutes, stirring occasionally, until golden and caramelised. Add the balsamic vinegar, Worcestershire sauce, sugar and thyme and cook for 5 minutes. Add the red wine, reduce until it has almost all gone, then stir in the chicken stock and reduce the liquid by a third. Stir in the yeast extract and keep warm until needed. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress. To serve, place a spoonful of mash on each plate and spoon over onion gravy. Place a Yorkshire pudding on top of the mash and a teaspoon of mash in each Yorkshire pudding, then add a tablespoon of gravy to each pudding and place 3 sausages in each. Sprinkle with cheese and top with watercress.