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Bangers and Mash in Yorkshire Pudding

Bangers and Mash in Yorkshire Pudding Recipe

By David Massey, combining bangers, mash and yorkie pud into a comfort food for the soul.
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Course: Main Course
Cuisine: English
Keyword: < 4 Hours, Meat, Pork
Prep Time: 30 minutes
Cook Time: 45 minutes
Calories: 657.5kcal

Ingredients

For the Yorkshire pudding

  • 1 tablespoon dripping
  • 100 g plain flour
  • 3 eggs
  • 200 ml milk
  • 8 beef sausages, best butcher's

For the horseradish mash

  • 1 pinch salt and pepper
  • 1 kg potato, peeled and cubed
  • 1 dash milk
  • 2 tablespoons butter
  • 5 tablespoons creamed horseradish

For the onion gravy

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 3 red onions, peeled, halved and then, sliced
  • 1 whole garlic clove (optional)
  • 4 sage leaves, chopped
  • 300 ml sweet marsala wine or 300 ml madeira wine
  • 1 teaspoon Dijon mustard or 1 teaspoon coarse grain mustard
  • 1 pinch sea salt, and
  • fresh ground pepper

Instructions

  • Preheat the oven to 220ºC/gas 7.
  • First make the Yorkshire pudding. Heat the lard in a large shallow, round roasting tray in the oven until very hot.
  • Meanwhile, whisk together the flour, eggs and milk to form a smooth, lump-free batter. Pour the batter into the hot roasting tray and roast until well-risen, around 20-30 minutes. Remove the Yorkshire pudding, keeping it in the tray, and set aside.
  • Reduce the oven temperature to 180ºC/gas.
  • Place the sausages in a greased oven tray and bake them for 30 minutes until cooked through, turning now and then so that they colour evenly. Half-way through the sausage's baking time, return the Yorkshire pudding to the oven and heat through for 15 minutes until hot and crisp.
  • Meanwhile, cook the cubed potatoes in boiling salted water until tender. Drain, add in the milk and butter and season with salt and freshly ground pepper. Beat with a hand whisk until smooth and creamy. Stir through the creamed horseradish.
  • To make the onion gravy, gently heat the butter and olive oil in a frying pan. When hot, add the onions and begin to fry gently. After five minutes, add the chopped sage and garlic. On a gentle heat, add in the Marsala wine and turn up the heat so that everything begins to bubble.
  • Sniff the pan and see if alcohol smell has evaporated. If it has, turn the heat down. Stir the mustard into the pan and cook for a final 5 minutes.
  • To serve, turn out the crisped Yorkshire pudding from its tin. Place on a plate, fill with a generous serve of mash, stick several sausages into the mash pile and cover the bangers and mash with lashings of the onion gravy!

Your Own Notes

Nutrition

Serving: 666g | Calories: 657.5kcal | Carbohydrates: 94.7g | Protein: 17g | Fat: 19g | Saturated Fat: 8.5g | Cholesterol: 188.4mg | Sodium: 711.6mg | Fiber: 11.7g | Sugar: 16.5g