SAUSAGE, MASH & YORKSHIRE PUDS!

SAUSAGE, MASH & YORKSHIRE PUDS!

SERVES: 4  |  PREP TIME: 10 MINS  |  COOK TIME:  20 MINS

INGREDIENTS 

  • 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

METHOD 

  • 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: 

... with broccoli
... with green beans

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