Ingredients
Bangers:
- 2 Tbsp rosemary & garlic olive oil
- 2 Onions
- 4 Sausages
- 1 Tbsp Butter
- 400ml Beef stock
- 1 Tbsp caramelised onion balsamic
Mash:
- 5 Large potatoes
- 2 tbsp rosemary & garlic olive oil
- 100ml Milk, full fat
- 4 Pinches salt
- 75g Butter
Yorkshire Pudding:
- 220g Plain flower
- 3 Eggs
- 300ml Milk, full fat
- 2 tbsp Sunflower oil
- 3 pinches salt
Method
For the Yorkshire pudding, sift the flour into a bowl. Mix together with the eggs and half of the milk. When the mixture is smooth, add the remaining milk and season with salt. Leave the batter to rest in the fridge for 30 minuets.
Peel the potatoes, cut into cubes and boil in salted water until soft. Drain the potatoes and mash together with the rosemary & garlic olive oil, butter and milk. Season the mashed potatoes with salt to taste.
In the meantime, preheat the oven to 220°C. Grease a baking tin thoroughly. Pour in the Yorkshire pudding mixture and place in the oven for 15 minutes.
Peel the onion, halve it and slice thinly. Heat the oil in a big frying pan and fry the sausages for 5 minutes over a medium heat on both sides. Remove and set aside.
Heat the butter in the pan and fry the onions over a medium heat for 10 minutes and add the caramelised onion balsamic.
Deglaze the gravy with the stock and reduce over a high heat for 10 minuets until a creamy consistency is formed. Place the sausages in the gravy. Take the baking tin out of the oven and remove the Yorkshire puddings.
Serve
Plate the puddings and fill with the mashed potatoes and sausages in gravy.
You could also add a side dish of peas with Garden mint olive oil stirred through