Yorkshire Sausage Food

YORKSHIRE SAUSAGES

Steps:

• Preheat oven to 450 degrees.
• Brown the sausages in a lightly greased frying pan for 10 minutes.
• Stir and cook until well browned Sift together the dry ingredients and add milk, beat until a smooth batter.
• Add the egges and beat.
• Pour over the sausages and place in oven for 20 minutes.
• Served with creamed onions or creamed corn.

YORKSHIRE SAUSAGE

Steps:

• Heat oven to 425 degrees.
• In a hot skillet, fry sausages until brown on all sides.
• Remove from drippings, and cut crosswise in half.
• In a bowl, sift flour and salt.
• Gradually beat in milk; while beating, add eggs and beat until smooth.
• In a 12x8x2 inch baking dish pour two tablespoons of the hot sausage drippings.
• Arrange the sausage pieces over the bottom of the dish and pour the batter over them.
• Bake for 25 minutes or until it gets puffy and a golden color.

SAUSAGE CASSEROLE IN A YORKIE

Steps:

• Heat 2 tbsp oil in a large flameproof casserole. Fry the onion for 8-10 mins over a low heat so it starts to soften and caramelise. Add the celery and cook for a further 5-10 mins until softened. Add the tomato purée and cook for 2 mins, then add the tomatoes, sugar, mustard, thyme, carrots and 400ml water, and bring to the boil. Cook, uncovered, over a low heat for 15 mins. Meanwhile, fry the sausages in the remaining oil until they are browned all over, add them to the pan, cover with a lid and cook for 10 mins.
• To make the batter, crack the eggs into a bowl or jug, then add the flour and whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.
• While the casserole is cooking, or when you're ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little rapeseed oil into a 30cm frying pan with an ovenproof handle and put it in the oven for 5 mins. Pour the batter into the pan, put it back in the oven and cook for 25 mins. Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it's ready, take it out and keep warm. To serve, spoon the sausage casserole into the Yorkshire, and scatter over the parsley, if you like.