Delight in the classic British dish of Pork Sausages in Yorkshire Pudding, perfectly paired with rich red onion gravy. This easy recipe makes for a comforting meal in just 50 minutes!
557 kcal
/serving
50 mins
Serves
4
Medium
British
Ingredients
- {'group': 'Main', 'item': '140g plain flour'}
- {'group': 'Main', 'item': '4 medium eggs'}
- {'group': 'Main', 'item': '200ml semi-skimmed milk'}
- {'group': 'Main', 'item': '8 thick pork sausages'}
- {'group': 'Main', 'item': '2 tbsp sunflower oil'}
- {'group': 'Main', 'item': '1/4 tsp salt'}
- {'group': 'Main', 'item': '1/4 tsp ground black pepper'}
- {'group': 'Gravy', 'item': '1 tbsp sunflower oil'}
- {'group': 'Gravy', 'item': '1 tbsp unsalted butter'}
- {'group': 'Gravy', 'item': '2 large red onions, thinly sliced'}
- {'group': 'Gravy', 'item': '2 tsp light brown sugar'}
- {'group': 'Gravy', 'item': '2 tbsp plain flour'}
- {'group': 'Gravy', 'item': '480ml hot beef stock'}
- {'group': 'Gravy', 'item': '1 tsp Worcestershire sauce'}
- {'group': 'Gravy', 'item': '1/4 tsp salt'}
- {'group': 'Gravy', 'item': '1/4 tsp ground black pepper'}
- {'group': 'Garnish', 'item': '10 sprigs of thyme (optional)'}
Preparation
- In a large bowl, combine 140g of plain flour with 4 medium eggs, mixing gradually with a whisk.
- Slowly incorporate 200ml of semi-skimmed milk until the batter is smooth.
- Chill the batter in the fridge for at least 1 hour.
Cooking
- Preheat the oven to 220°C (425°F (220°C)).
- Arrange 8 pork sausages in a large baking dish and drizzle with 2 tbsp of sunflower oil.
- Bake for 15-20 mins, turning occasionally, until browned.
- Remove the batter from the fridge, season with salt and pepper, and pour around the sausages.
- Bake for 25-35 mins until the Yorkshire pudding is golden and risen.
- Meanwhile, heat 1 tbsp of sunflower oil and 1 tbsp of butter in a pan.
- Add 2 sliced red onions and 2 tsp of sugar, cooking on medium-low for 15-20 mins until caramelized.
- Stir in 2 tbsp of flour, cook for 2 mins, then gradually add 480ml (2 cups) of hot beef stock, whisking until thickened.
- Season with Worcestershire sauce, salt, and pepper.
Plating & Serving
- Serve the sausages and Yorkshire pudding hot, topped with the red onion gravy.
- Garnish with fresh thyme sprigs if desired.
- Pair with peas and cabbage for a complete meal.
Notes
Ensure the batter is cold before pouring it into the hot dish for the best rise. Use a metal or enamel dish for even heat distribution.
Suggested Sides
peas
cabbage
Nutrition per Serving
557
Calories
22.6g
Protein
19% DV
45.2g
Carbs
15% DV
32.0g
Fat
41% DV
3.4g
Fiber
9% DV
8.8g
Sugars
943mg
Sodium
63% DV
211mg
Cholesterol
60% DV
| Health Labels | Peanut Free Tree Nut Free Soy Free Shellfish Free Crustacean Free Celery Free Mustard Free Sesame Free Lupine Free Mollusk Free Alcohol Free |
* Daily Values based on a 2,000 calorie diet.
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Recipe Details
Allergens
Gluten, Dairy
Equipment
Oven, Stovetop
Category
Dinner
Meal Type
Dinner
Tags
pork, British, bake
