Sausage and onion-filled Yorkshire puds

  • Serves 4

This twist on a British classic is everything you've been searching for and more, and it'll leave you with a full belly and a happy heart - 'arriga llena, corazón contento, as the Spanish say

Sausage filled Yorkshire pudding

Image courtesy of Waitrose & Partners



  • Essential Waitrose Roast Potatoes 500g, (selected stores)
  • Oil 1 tbsp
  • Essential Waitrose 8 British Pork Sausages 454g pack
  • Red onions 2, thickly sliced
  • Broccoli 300g, cut into florets
  • Gravy granules 3 heaped tsp
  • Wholegrain mustard 2 tsp
  • Aunt Bessie’s 2 Giant Yorkshires 2 x 230g packs


  • Step 1

    Preheat the oven to 220°C, gas mark 7.

  • Step 2

    Place the potatoes on a baking tray and roast for 25-30 minutes.

  • Step 3

    Meanwhile, heat the oil in a large frying pan and fry the sausages and onions for 15 minutes, covering the pan for the last 5 minutes.

  • Step 4

    Cook the broccoli in boiling water for 5-6 minutes until tender, then drain.

  • Step 5

    Whisk 300ml boiling water into the gravy granules and stir in the mustard. Heat the Yorkshires in the oven for 5-6 minutes, then fill with potatoes, sausages and onions, and serve with the gravy and broccoli.