55 mins
Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy Recipe

Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

Rating 5-0 out of 5 - Most cooks definitely will make this recipe again

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I'm going to tell you right now, Yorkshire Puddings with Sausages, Broccoli and Roast Shallot Gravy is a great recipe. Party-sized nibbles, filled with sausage and a little Tenderstem broccoli tree. Be sure to make the gravy, too! Celebrate traditional English cooking with this unusual dish because nothing says 'English' more than good old Yorkshire puds and bangers with gravy.

      Preparation Time: 15 Minutes

      Cooking Time: 40 Minutes

Ingredients for Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

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Currently displaying quantities in US Imperial Measurements
to serve 6:
good quality chipolata sausages
2 tablespoons
olive oil
2 - 3 sprigs
fresh thyme
9 - 10 oz
broccoli (or tenderstem broccoli)
6 oz
plain flour (all-purpose flour)
7 fl oz
1 teaspoon
dried mixed herbs (optional)
¼ teaspoon
4 tablespoons
duck or goose fat
1 tablespoon
plain flour (all-purpose flour)
8½ fl oz
beef or vegetable stock
3 fl oz
red wine (or extra stock)


How to Cook Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

  1. Pre heat oven to moderately hot oven (Mk 6 - 400ºF - 200ºC). Peel and cut the shallots into quarters
  2. 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.
  3. Meanwhile, make the Yorkshire pudding batter by whisking together all the ingredients (except the fat) in a large bowl. Set aside to rest.
  4. 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.
  5. 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.
  6. 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.)
  7. 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).
  8. Just before the Yorkshire puddings are due to come out of the oven, steam the Tenderstem broccoli until just cooked - about 5-7 minutes.
  9. 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.

It is important that the oil stays as hot as possible when making Yorkshire puddings, so pour your batter into the tin and get it back in the oven as soon as possible.
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Reviews of Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

Rating 5 out of 5 - Many cooks will make this recipe again May 24 2014
That was fun! The recipe looks complicated but, if you get organised, it's not too bad. I made the "mini" versions using cake tins for a party and they were snapped up quicker than I could make them (I had to do them in several batches, but I cooked the sausages, made the gravy, prepared the batter and cooked the brocolli beforehand so I was bringing out a fresh batch about every quarter of an hour). The guests (teenagers) went mad for them. I was the star of the show!!! Brilliant recipe. I just need an excuse to do it again!
(2 reviews)

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