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  • Bangers and Mash in Yorkshire Pudding
Bangers and Mash in Yorkshire Pudding
Bangers and Mash in Yorkshire Pudding | Recipe
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Bangers and Mash in Yorkshire Pudding | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
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Just Spices
Cooking Time:
75 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Servings

Ingredients

  • For the Yorkshire puddings:

  • 220 g
    plain flour
  • 3
    eggs
  • 300 ml
    full-fat milk
  • 2 tbsp
    sunflower oil
  • 3 pinches
    salt

  • For the mash:

  • 5 large
    floury potatoes
  • 2 tbsp
    butter
  • 100 ml
    full-fat milk
  • 4 pinches
    salt

  • For the bangers:

  • 1 tbsp
    Meat Allrounder
     The simple way to season meat £2.99 £59.80/kg incl. 0% tax, excl. shipping
    Discover more products
    Meat Allrounder
  • 2
    onions
  • 2 tbsp
    sunflower oil
  • 4
    sausages
  • 1 tbsp
    butter
  • 400 ml
    beef stock
  • 1 tbsp
    sunflower oil

  • For the peas:

  • 1 bunch
    mint
  • 1 tbsp
    butter
  • 400 g
    frozen peas
  • 4 pinches
    salt
1
For the Yorkshire puddings, sift the flour into a bowl. Mix together with the eggs and half of the milk. When the mixture is smooth, add the remaining milk and season with salt. Leave the batter to rest for 30 minutes.
2
Peel the potatoes, cut into cubes and boil in salted water until soft. Drain the potatoes and mash with butter and milk. Season the mashed potatoes with salt to taste.
3
In the meantime, preheat the oven to 220°C (top/bottom heat). Grease 4 cake tins thoroughly. (Don’t use spring-form tins unless you know they won’t leak.) Pour in the Yorkshire pudding batter and bake in the oven for 15 minutes.
4
Peel the onion, halve it and slice thinly. Heat the oil in a big frying pan and fry the sausages for 5 minutes over a medium heat on both sides. Remove and set aside. Heat the butter in the pan and fry the onions over a medium heat for 10 minutes and season with the Meat Allrounder. Deglaze with the beef stock and reduce over a high heat for 10 minutes until a creamy consistency has formed. Lie the sausages in the gravy.
5
Chop the mint leaves finely, discarding the stems. Heat the butter in a saucepan and fry the peas for 4 minutes over a medium heat. Add the mint and season with salt.
6
Take the Yorkshire puddings out of the oven and remove from their tins. To serve, plate the puddings and fill with the mashed potatoes, peas and sausages in gravy.

Nutritional information: (Per serving)

Calories
1093 kcal

Carbohydrates
90 g

Protein
40.8 g

Fat
63 g

Method
1
For the Yorkshire puddings, sift the flour into a bowl. Mix together with the eggs and half of the milk. When the mixture is smooth, add the remaining milk and season with salt. Leave the batter to rest for 30 minutes.
2
Peel the potatoes, cut into cubes and boil in salted water until soft. Drain the potatoes and mash with butter and milk. Season the mashed potatoes with salt to taste.
3
In the meantime, preheat the oven to 220°C (top/bottom heat). Grease 4 cake tins thoroughly. (Don’t use spring-form tins unless you know they won’t leak.) Pour in the Yorkshire pudding batter and bake in the oven for 15 minutes.
4
Peel the onion, halve it and slice thinly. Heat the oil in a big frying pan and fry the sausages for 5 minutes over a medium heat on both sides. Remove and set aside. Heat the butter in the pan and fry the onions over a medium heat for 10 minutes and season with the Meat Allrounder. Deglaze with the beef stock and reduce over a high heat for 10 minutes until a creamy consistency has formed. Lie the sausages in the gravy.
5
Chop the mint leaves finely, discarding the stems. Heat the butter in a saucepan and fry the peas for 4 minutes over a medium heat. Add the mint and season with salt.
6
Take the Yorkshire puddings out of the oven and remove from their tins. To serve, plate the puddings and fill with the mashed potatoes, peas and sausages in gravy.

Nutritional information: (Per serving)

Calories
1093 kcal

Carbohydrates
90 g

Protein
40.8 g

Fat
63 g

Sausage and mash in Yorkshire pudding

Bangers and mash is a comforting meal that’s ideal when it’s cold outside. But have you ever tried it in a giant Yorkshire pudding? This viral recipe is taken to the next level with our Meat Allrounder, helping you make perfect gravy and adding a delicious complexity of flavours. Who can say no to that? 

 

 

Classic British food

Do you love classic British food as much as we do? Then discover the most delicious British recipes here! Shepherd’s pie, toad in the hole and trifle are just a few of the specialities waiting for you! 

Ingredients

Servings

  • For the Yorkshire puddings:

  • 220 g
    plain flour
  • 3
    eggs
  • 300 ml
    full-fat milk
  • 2 tbsp
    sunflower oil
  • 3 pinches
    salt

  • For the mash:

  • 5 large
    floury potatoes
  • 2 tbsp
    butter
  • 100 ml
    full-fat milk
  • 4 pinches
    salt

  • For the bangers:

  • 1 tbsp
    Meat Allrounder
     The simple way to season meat £2.99 £59.80/kg incl. 0% tax, excl. shipping
    Discover more products
    Meat Allrounder
  • 2
    onions
  • 2 tbsp
    sunflower oil
  • 4
    sausages
  • 1 tbsp
    butter
  • 400 ml
    beef stock
  • 1 tbsp
    sunflower oil

  • For the peas:

  • 1 bunch
    mint
  • 1 tbsp
    butter
  • 400 g
    frozen peas
  • 4 pinches
    salt

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