After a sad failed attempt, i finally cracked the code on this dish! Juicy sausages with the crispiest and yummiest yorkshire puddings, creamy mashed potato and gravy, i made Benny a very happy boy today! This has easily became our favourite western dish! Something that made me very proud is that Benny told me that the only sausage and gravy that he would ever eat is cooked by me as it is the best he ever had. This is big coming from someone who has refused to eat both sausages and gravy all his life. He liked the gravy so much that he even went to get a refill for his gravy ❤
- 3 pork and honey sausages
- Yorkshire Puddings
- Vegetable oil/ beef/ chicken fat
- 2 large eggs
- 100ml milk
- 100g plain flour
- Pinch of salt
- pan juices from sausages
- knob of butter
- onions, sliced
- 1 1/4 cup chicken/beef stock
- 1 tsp Worcestershire sauce
- salt and pepper
- 2 tbsp corn flour + some cold water
To make mash: Mash hot boiled potatoes with a knob of butter, splash of milk, salt and cracked black pepper until smooth.
- Mix ingredients for yorkshire puddings and set aside.
- Sear sausages in butter until brown on both sides.
- Using a cast iron baking dish, heat up chicken fat until very very hot.
- Place sausages in the baking dish.
- Pour batter over the sausages into the dish.
- Bake in a preheated oven at 220deg in convection fan mode, for about 25 minutes until golden brown.
- Using pan juices from cooking the sausages, melt a knob of butter.
- Saute onions until soft. Pour in chicken stock and bring to boil.
- Season and simmer for about 10 minutes.
- Bring to boil again, slowly pour in corn flour slurry while mixing. Stop pouring when desired thickness is achieved.