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
Image courtesy of Waitrose & Partners
Ingredients
- 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
Method
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Step 1
Preheat the oven to 220°C, gas mark 7.
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Step 2
Place the potatoes on a baking tray and roast for 25-30 minutes.
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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.
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Step 4
Cook the broccoli in boiling water for 5-6 minutes until tender, then drain.
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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.
