Ingredients for Bangers And Mash In Yorkshire Pudding
- Dripping
- Plain Flour
- Eggs
- Milk
- Beef Sausages
- Salt And Pepper
- Potato
- Butter
- Creamed Horseradish
- Olive Oil
- Red Onions
- Garlic Clove
- Sage Leaves
- Sweet Marsala Wine
- Dijon Mustard
- Sea Salt
- Fresh Ground Pepper
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How to Make Bangers And Mash In Yorkshire Pudding
- Preheat oven to 450°F (230°C).
- Boil potatoes until tender. Drain well and mash with butter (amount to taste) and milk (amount to taste) until smooth and creamy.
- Cook sausages according to package directions, until browned and cooked through.
- Prepare Yorkshire pudding batter: Whisk together flour and salt. Gradually whisk in eggs, then milk until smooth. Let rest for 15 minutes.
- Heat beef dripping or oil in a muffin tin in the preheated oven for 5 minutes.
- Carefully remove hot tin from oven and divide batter evenly into muffin cups.
- Return tin to oven and bake for 20-25 minutes, or until golden brown and puffed up.
- Carefully remove Yorkshire puddings from tin. Add a generous spoonful of mashed potatoes to each yorkie pud.
- Place a sausage on top of the mashed potatoes.
- Serve immediately with gravy, if desired.
Nutrition Information (Approximate per serving)
Sodium
29 g
Sugar
65g
Fat
42g
Carbs
31g
