How To Make Bangers & Mash Yorkshire Pudding
An amazing mix of savory and rich, this Yorkshire pudding is filled with sauteed sausages and onions, creamy mashed potato, and drizzled with gravy.
To make the Yorkshire puddings,
Sift the flour and salt into a large bowl, and mix in the eggs and half the milk.
Whisk until it turns into a paste, then add the other half of the milk and whisk until smooth. Rest for 30 minutes.
Preheat the oven to 425 degrees F.
Add a teaspoon of vegetable oil to each muffin tin hole and heat until sizzling.
Turn the oven down to 400 degrees F and pour a tablespoon of the Yorkshire pudding batter into each hole.
Bake for 15 minutes or until risen and golden brown.
Peel and slice the 3 medium potatoes. Boil in salted water until soft.
Drain, then add the butter, sour cream, and milk, and mash until smooth.
Season with salt, pepper, and fresh chives.
To make the bangers, quarter the 2 sausages and chop 1 onion.
Fry the onion for 2 minutes, then add the sausages and fry both until cooked.
To assemble, add 1 teaspoon of gravy to the bottom of the Yorkshire pudding, add the onions on top, then the mash, and a sausage quarter.
Sprinkle with more chives.
- Calories: 188.54kcal
- Fat: 6.64g
- Saturated Fat: 2.34g
- Trans Fat: 0.06g
- Monounsaturated Fat: 2.76g
- Polyunsaturated Fat: 0.92g
- Carbohydrates: 26.11g
- Fiber: 1.94g
- Sugar: 2.61g
- Protein: 6.14g
- Cholesterol: 50.06mg
- Sodium: 310.87mg
- Calcium: 57.82mg
- Potassium: 336.59mg
- Iron: 0.94mg
- Vitamin A: 45.84µg
- Vitamin C: 11.29mg
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