search saves

Bangers and Mash in Yorkshire Pudding

Bangers and Mash in Yorkshire Pudding created by Debbie R.

By David Massey, combining bangers, mash and yorkie pud into a comfort food for the soul.

Ready In:
1hr 15mins
Serves:
Units:

ingredients

directions

  • 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!
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@MarraMamba
Contributor
@MarraMamba
Contributor
"By David Massey, combining bangers, mash and yorkie pud into a comfort food for the soul."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. Queen Dana
    This was good. The only wine I had was a red wine, so I'm not posting a picture... the red wine kinda made the onion gravy look like worms, which would be cool for Halloween. I made the "pudding" and it turned out very well. Made for ZWT6.
    Reply
  2. Debbie R.
    Bangers and Mash in Yorkshire Pudding Created by Debbie R.
    Reply
  3. Debbie R.
    I may be double posting, but with the deadline coming up, I don't want to risk it. This was very good. The onions came very sweet and the combined flavors of the banger, mash and onions was very good. I didn't make the pudding because it is just too hot. ZWT6
    Reply
  4. MarraMamba
    By David Massey, combining bangers, mash and yorkie pud into a comfort food for the soul.
Advertisement