SERVES: 4 | PREP TIME: 10 MINS | COOK TIME: 20 MINS
Your Favourite Sausages
Blacker Hall Yorkshire Puddings
Blacker Hall Beef Gravy
Baking potatoes (for mashing)
Butter
Cream or Milk
1 Onion, finely diced
1 Carrot, finely diced
Olive oil
Pre-heat your oven to 190oC /Gas 5.
Remove your sausages from the fridge.
Peel, quarter and then finely slice your potatoes. Place in a saucepan, rinse them before covering with water and setting them to boil/simmer. Once soft turn off the heat and set aside.
Meanhwile, place your sausages on a suitable oven tray on foil or a rack and set to cook, turning occasionally. They’ll be nicely golden and piping hot in the middle when ready. (15 mins-ish!)
Next, finely peel and dice your onion and carrot (the finer you chop your carrot the quicker it’ll cook). Place these in a medium saucepan with a tablespoon of olive oil. Cook on a low/moderate heat, continually stirring until the onions are transparent. Then add your stock or gravy, bring to the boil then simmer until ready to serve. Thickening or thinning as needed.
Now for your Yorkshire puddings, they will only take two minutes in the microwave or 5 minutes in the oven.
Next, drain your potatoes, add a knob of butter and a splash of milk to mash. Season with salt and pepper to taste.
Bring everything together and serve in your own style!
... with broccoli
... with green beans
A little thank you for choosing Blacker Hall. Throughout September, Reward Card customers can enjoy a different treat or exclusive saving each week, from handmade sausages and Bakery biscuits to family pies and our own-farm Sirloin Steaks. Plus, discover our £19.95 Cosy Plate offer in the Barn Kitchen.
Join us on Saturday 3rd & Sunday 4th October for Blacker Hall Farm’s first Harvest Festival – a weekend celebrating autumn produce, Yorkshire food, local makers and the people behind it all.
Expect seasonal tastings, live chef demonstrations, new Blacker Hall products, local producers, live music and plenty to enjoy around the farm.
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