Yorkshire Pudding, Sausages and Onion gravy
As found in many cheesy, fry and ping eateries in the northern part of the UK, especially in the afor mentioned Yorkshire and now appearing in most supermarkets.
This can be really, really good. It works best if the puddings are large enough to hold 2 - 3 sausages to make an individual serving (if very greedy use a small cake tin).
You can make this with Aunt Bessie's, Bisto and Walls Sausages. Alternatively you can make your own puds, our Onion Gravy and use a quality sausage from Producers. Your choice!
125g plain flour
1/2 teaspoon salt
2 large eggs
450 g sausages
2 tablespoons of lard or cooking oil
Mix the flour and salt in a large bowl. Make a hollow in the centre and add the eggs, mix whilst gradually adding the liquid
Use a whisk to beat out any lumps of flour until smooth
Leave the batter to stand in a fridge or cool place for at least a few hours (better overnight)
Turn the oven on and heat to 220 degrees (gas mark 7)
Cook the sausages in a heavy frying pan for 20 - 30 minutes or longer if possible (the high heat of the oven is too hot for the quality sausages you are going to use)
Add oil to small tin (6 inches or 15 cm work well) place the small roasting tins over a high flame until the fat smokes (the pan and oil must be very hot), pour in the batter and return to the oven (be careful because the oil can splash)
Bake for 15 - 20 minutes
Serve by filing each pudding with 2 or 3 sausages and a good serving of onion gravy
Serve with somthing green and proper beer