Yorkshire Sausages
Discover the ultimate comfort food with this recipe for Yorkshire Sausages, a delightful twist on the classic Toad in the Hole. Perfectly browned pork sausages are enveloped in a fluffy and golden Yorkshire pudding batter, creating a dish that's crisp on the outside and light on the inside. With just a handful of simple pantry staples—like all-purpose flour, eggs, and milk—you'll whip up a batter that bakes to perfection in sizzling hot vegetable oil for that characteristic rise. This savory British favorite is ready in under an hour and pairs beautifully with rich onion gravy and steamed vegetables for a hearty, crowd-pleasing meal. Ideal for family dinners or cozy gatherings, Yorkshire Sausages is a must-try classic with a timeless appeal.
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Recipe Information
Ingredients
- 8 pieces Pork sausages
- 125 grams All-purpose flour
- 200 milliliters Whole milk
- 2 large Eggs
- 2 tablespoons Vegetable oil
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
Instructions
Preheat your oven to 220°C (425°F).
In a medium mixing bowl, sift the all-purpose flour. Add the salt and black pepper, then make a well in the center.
Crack the eggs into the well and gently whisk, gradually incorporating the flour into the mixture.
Slowly add the milk while continuing to whisk until the batter is smooth and free of lumps. Set aside for at least 30 minutes to rest, or prepare in advance and refrigerate.
Place a large ovenproof dish or individual muffin tins in the oven to heat for 5 minutes.
Add 2 tablespoons of vegetable oil to the preheated dish or divide evenly among the muffin tins. Return to the oven for 2-3 minutes, ensuring the oil is very hot.
Carefully place the sausages into the hot oil, ensuring they are spaced evenly. Return the dish to the oven and cook for 10 minutes, allowing the sausages to begin browning.
Remove the dish from the oven and quickly pour the batter over and around the sausages. Work swiftly to maintain the oil’s heat.
Return the dish to the oven and bake for 25-30 minutes without opening the oven door to ensure the batter rises properly. The Yorkshire pudding should be golden and puffed, and the sausages cooked through.
Remove from the oven and serve immediately. Pair with onion gravy and steamed vegetables for a delicious, hearty meal.
Nutrition Facts
Calories |
2750 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.5 g | 256% | |
| Saturated Fat | 70.9 g | 355% | |
| Polyunsaturated Fat | 17.0 g | ||
| Cholesterol | 817 mg | 272% | |
| Sodium | 5963 mg | 259% | |
| Total Carbohydrate | 112.0 g | 41% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 10.6 g | ||
| Protein | 146.3 g | 293% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 449 mg | 35% | |
| Iron | 14.9 mg | 83% | |
| Potassium | 2209 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
