Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

Serves: to serve 6

Prep Time: 15 Minutes

Cook Time: 40 Minutes

Ready In: 55 mins

12 - good quality chipolata sausages

12 - shallots

2 tablespoons - olive oil

2 - 3 sprigs - fresh thyme

9 - 10 oz - broccoli (or tenderstem broccoli)

FOR THE YORKSHIRE PUDDING

6 oz - plain flour (all-purpose flour)

3 - eggs

7 fl oz - milk

1 teaspoon - dried mixed herbs (optional)

¼ teaspoon - salt

4 tablespoons - duck or goose fat

FOR THE GRAVY

1 tablespoon - plain flour (all-purpose flour)

8½ fl oz - beef or vegetable stock

3 fl oz - red wine (or extra stock)

Pre heat oven to moderately hot oven (Mk 6 - 400ºF - 200ºC). Peel and cut the shallots into quarters
Place the sausages and shallots into a sturdy bottomed roasting tin. Pour over the olive oil and add the thyme. Season with a little black pepper and toss to mix well. Roast in the middle of the oven for 20-25 minutes.
Meanwhile, make the Yorkshire pudding batter by whisking together all the ingredients (except the fat) in a large bowl. Set aside to rest.
When cooked, remove the sausages from the oven and transfer to a plate, along with the pieces of roast shallot and wrap tightly in foil to keep warm.
Place the duck or goose fat into your chosen tin or tins - Yorkshire pudding tin for meal-sized portions or muffin tin for canapes. Place on the top shelf of the oven to heat up until the fat begins to smoke.
Meanwhile, make the gravy in the roasting tin by placing the tin that contained the sausages over a low heat on the hob. Sprinkle in the flour and stir well, scraping at the bottom to release all of the lovely caramelized bits. Pour in the stock and stir in the wine. Bring up to a simmer and cook for 5 minutes, stirring. (Check the seasoning, you may want to add a little salt and freshly ground black pepper.)
Remove the Yorkshire pudding tin from the oven and ladle or pour the batter into each of the oiled holes in the tin. Place the tin back into the oven and cook until the Yorkshire Pudding is puffed-up and golden (about 10-15 minutes for the mini sized puddings or 15-20 minutes for the larger puddings).
Just before the Yorkshire puddings are due to come out of the oven, steam the Tenderstem broccoli until just cooked - about 5-7 minutes.
Assemble the dish by arranging the sausages and roast shallots in the Yorkshires, tuck in the cooked Tenderstem and pour over a little gravy. Serve immediately while the Yorkshires are still crisp.