55 mins

Ingredients for Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy



Currently displaying quantities in US Imperial Measurements
How to Cook Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy
- 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.

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.
Reviews of Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy
![]() 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! maeve (2 reviews) |
Your Rating
What To Eat Tonight

Cheese is just so versatile and there are so many choices from hard Parmesan to soft Cream Cheeses. We have recipes to suit all tastes.

That moment when you decide to invite friends, relatives or you boss and partner to dinner and you know you need to turn up the originality.

Hall of Fame is a very rare accolade that we offer only to the ultimate recipes that deliver something very special. Not many make it!
Other Sausages Recipes

Never underestimate a good sausage! If you have a reliable butcher, try out his different sausages and stick with the ones that give you most pleasure

Black Pudding or blood pudding is a type of tasty sausage made by cooking dried blood with a filler until it is thick enough to congeal when cooled

Don't go snobby and tell me that Sticky Sausage in a Roll shouldn't be on a recipe web site. I say that any food requiring preparation is fair game.