This one is a real nostalgic recipe for me, with lovely memories. When I was younger, I used to love making a massive Yorkshire pudding and filling it. What better way to have a sausage and mash then loaded into a proper Yorkie with these epic Porky Whites Surrey Sausages with their amazing flavour. Trust me, everyone is going to love this one! I'm also sharing my top tips for making Yorkshire puddings, sometimes people can feel daunted by making them. Fear not; simply use a glass to measure equal volume of eggs, flour and milk for the perfect recipe every time.
Prep
15 min
Cook
60 min
Serves
2
Difficulty
Easy
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Ingredients
Maris Piper potatoes 250 g
egg 3
plain flour 100 g
milk 200 ml
butter 2 tbsp
carrot 4
garlic cloves 4
caster sugar 2 tbsp
red wine 120 ml
beef stock cube 1 (crumbled)
cornflour ½ tbsp
Porky Whites Surrey pork sausages 400 g
frozen peas 100 g
Method
Make the Yorkshire pudding batter
Preheat the oven to 200C for cooking your Yorkshire pudding and potatoes (if you are baking the potatoes for the mash).
Crack the eggs into a glass and note the level of the eggs (you're going to fill the glass up to the same level with flour and milk).
Tip the eggs into a large bowl, then fill the glass to the same level with plain flour and add this to the bowl.
Then fill the glass to the same level with milk, also adding it to the bowl.
Whisk together the ingredients until you have a smooth batter, then leave to chill in the fridge for at least 30 minutes.
Make the mash & cook the carrots
I love to bake my potatoes for the fluffiest mash - you can also boil them instead or use ready made mash.
Bake the Maris Piper potatoes in the oven for around 30-40 minutes until soft, then scoop out the potato and pass through a ricer (or sieve) to make the mash. Add the butter and season with a good pinch of salt.
There's no need to peel the carrots, you can give them a quick scrub instead. Drizzle over a little oil and sprinkle over some salt, massaging it into the carrots.
Pop the carrots into the oven for 30 minutes, or until nicely roasted.
Keep the carrots and mash warm until ready to serve.
Cook the Yorkshire Pudding
Pour a generous amount of oil into 2 small frying pans, or cake tins, pop them in the oven for a few minutes to let the oil get super hot (or you can cook them in batches if you only have 1 pan or cake tin).
Carefully remove the hot pans from the oven and pour in the batter.
Put the pans back in the oven and cook the Yorkshire pudding, without opening the oven, for 15-20 minutes at 200C, then reduce the temperature to 180C for around 10 minutes.
Make the gravy
Bash the garlic cloves with the back of a knife (this helps to release the flavour).
Gently melt the caster sugar in a saucepan until you make a light caramel.
Lower the heat, add the garlic and red wine, let this bubble away gently so the sugar dissolves in the wine.
Add the beef stock cube and 400ml water and gently simmer to let all the flavours develop, for around 8 - 10 minutes.
If you need to thicken the gravy, add the cornflour to a small bowl, add a dash of water and mix well (this is called making a slurry). Then gradually add this slurry to the gravy, whisking well, adding more as needed until you reach the desired consistency.
Cook the Porky Whites Surrey Sausages & peas
Cook the Porky Whites Surrey Sausages in a frying pan for 10 - 12 minutes, until golden brown.
Cook the frozen peas in boiling salted water.
Plate Up
It's time to load up the Yorkshire pudding! Add the sausages, carrots, mash, peas then pour over your gravy and tuck in - absolutely delicious.
