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How to Cook

Sausage, Mash & Yorkshire Puddings

This Sausage, Mash & Yorkshire Puddings brings together well-cooked sausages, creamy mashed potato and golden Yorkshire puddings, finished with rich onion gravy. Each element adds something to this familiar British favourite, from the crisp edges of the puddings to the smooth mash and savoury gravy. A little care in the preparation makes all the difference, creating a hearty, satisfying meal that’s perfect for a family supper or a comforting Sunday dinner.

Prep Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4

Method

  1. 1 Pre-heat your oven to 190oC /Gas 5.
  2. 2 Remove your sausages from the fridge.
  3. 3 Peel, quarter and then finely slice your potatoes.
  4. 4 Place in a saucepan, rinse them before covering with water and setting them to boil/simmer.
  5. 5 Once soft turn off the heat and set aside.
  6. 6 Meanwhile, place your sausages on a suitable oven tray on foil or a rack and set to cook, turning occasionally.
  7. 7 They’ll be nicely golden and piping hot in the middle when ready. (15 mins-ish!)
  8. 8 Next, finely peel and dice your onion and carrot (the finer you chop your carrot the quicker it’ll cook).
  9. 9 Place these in a medium saucepan with a tablespoon of olive oil.
  10. 10 Cook on a low/moderate heat, continually stirring until the onions are transparent. Then add your stock or gravy, bring to the boil then simmer until ready to serve. Thickening or thinning as needed.
  11. 11 Now for your Yorkshire puddings, they will only take two minutes in the microwave or 5 minutes in the oven.
  12. 12 Next, drain your potatoes, add a knob of butter and a splash of milk to mash. Season with salt and pepper to taste.
  13. 13 Bring everything together and serve in your own style!

Ingredients

  • Your favourite sausages
  • Blacker Hall Yorkshire Puddings
  • Blacker Hall Beef Gravy
  • Baking potatoes (for mashing)
  • Butter
  • Cream or milk
  • 1x onion, finely diced
  • 1x carrot, finely diced
  • Olive oil

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