We eat a lot of sausages in the HC house. The kids like them, so it’s a no-brainer. I say the kids like them – Lucy doesn’t eat sausages. But then Lucy doesn’t eat a lot of things at the moment. I’m hoping it’s just a phase. What they do all eat is Yorkshire pudding. They’d eat it by the bucket-load, given half a chance. Thus toad-in-the-hole features quite a bit on our dinner plates. Yes, I feel like a middling-to-poor parent for feeding my kids processed meat and what’s practically cake, but meh. Needs must. And at the moment, with the fussy little buggers that are my triplets, I’ll take any meal that they’ll eat without leaving quantities of food that would keep a pig happy.
This recipe is slightly different to the usual TITH in that you make little patties out of the sausages with a couple more ingredients. You don’t have to. You can make this recipe with sausages, it won’t make any difference. But I like this recipe as the little sausage patties seem to flavour the Yorkshire pudding. I thought Princess Lucy might actually eat them (she eats cocktail sausages FFS) but it was not to be.
Ingredients (Serves 6)
200g plain flour
8 sausages (500g sausagemeat)
1 apple, grated
1 tsp dried sage
1. Preheat your oven to 200°C / 400°F / Gas 6.
2. Skin the sausages (if not using sausagemeat) and place in a bowl with the grated apple, sage and plenty of seasoning. I don’t bother peeling the apple, but you can if you’d like.
3. Mix this well (use your hands) and then form into small patties.
You can do this some time ahead, then place the patties on a plate, covered, in the fridge until needed.
4. Make the Yorkshire pudding batter by measuring the flour into a bowl/jug, season well, then break in the eggs and pour in half the milk. Stir this all together, then add more milk until you have a mixture the consistency of thick double cream. If you don’t need all the milk, leave it. You be the judge. Give it a jolly good whisk (a fork will do, but a whisk is better) then pop this in the fridge until needed. The colder the YP mixture is before cooking, the more it will rise.
5. Add a good glug (technical term) of oil to an ovenproof dish/tray. Pop this in your preheated oven for about 5 minutes to heat. Then add the patties and shove back in the oven for about 15-20 minutes, until starting to brown. Depending on your sausages (sausage meat), if a fair bit of water comes out of them, drain this off, add a bit more oil and shove them back in the oven for 5 minutes until the oil is hot.
You can make this in anything really. I’ve used baking trays, pie dishes and casserole dishes. Just add plenty of oil (around 100ml) to prevent the TITH from sticking.
Whatever you do now, DO NOT OPEN THE OVEN DOOR. If you open the oven door in the first 20 minutes of cooking, the YP won’t rise as well. So leave it.
7. Cook for 30-40 minutes – you’ll know it’s done because it’ll be gorgeously golden and look solid in the middle. Cooking time depends on the dish you’ve used, and how thick your batter is.
I always serve TITH with mash, veg and gravy. You could go to the lengths of making your own lovely onion gravy. However, on a weeknight (and even at the weekend if I’m going to be totally honest) I can’t be bothered, so I use this:
It’s super quick, and simple, and in my humble opinion, tastes pretty damn good. The star of the show is the TITH, so I think that this does the job nicely.
In summary, my top tips for really god-damn-good Yorkshire pudding are:
- Use enough eggs – this is what makes the YP richer. I tend to use 1 egg per 50g of flour.
- Whisk the mixture thoroughly to remove lumps.
- If possible, refrigerate the batter for at least 30 minutes – cold batter + hot oil = good YP
- Do not open the oven door for at least the first 20 minutes of cooking.
This applies to any YP you’re making.