Bangers and Mash in Yorkshire Pudding
By David Massey, combining bangers, mash and yorkie pud into a comfort food for the soul.
- Ready In:
- 1hr 15mins
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
- 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!
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