SAUSAGE, MASH & YORKSHIRE PUDS!

• 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!

SERVING SUGGESTIONS: