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Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

Ready in 55 mins

Recipe by Graham 

I'm going to tell you right now, Yorkshire Puddings with Sausages, Broccoli and Roast Shallot Gravy is a great recipe. Party-sized nibbles, filled with sausage and a little Tenderstem broccoli tree. Be sure to make the gravy, too! Celebrate traditional English cooking with this unusual dish because nothing says 'English' more than good old Yorkshire puds and bangers with gravy.

Preparation Time

15 Minutes

Cooking Time

40 Minutes

Ingredients for Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

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Currently displaying quantities in US Imperial Measurements

To serve 6:

12 good quality chipolata sausages
12 shallots
2 tablespoons olive oil
2 - 3 sprigs fresh thyme
9 - 10 oz broccoli (or tenderstem broccoli)
FOR THE YORKSHIRE PUDDING
6 oz plain flour (all-purpose flour)
3 eggs
7 fl oz milk
1 teaspoon dried mixed herbs (optional)
¼ teaspoon salt
4 tablespoons duck or goose fat
FOR THE GRAVY
1 tablespoon plain flour (all-purpose flour)
8½ fl oz beef or vegetable stock
3 fl oz red wine (or extra stock)

How to Cook Yorkshire Puddings with Sausages, Broccoli and Shallot Gravy

  1. Pre heat oven to moderately hot oven (Mk 6 - 400ºF - 200ºC). Peel and cut the shallots into quarters
  2. Place the sausages and shallots into a sturdy bottomed roasting tin. Pour over the olive oil and add the thyme. Season with a little black pepper and toss to mix well. Roast in the middle of the oven for 20-25 minutes.
  3. Meanwhile, make the Yorkshire pudding batter by whisking together all the ingredients (except the fat) in a large bowl. Set aside to rest.
  4. When cooked, remove the sausages from the oven and transfer to a plate, along with the pieces of roast shallot and wrap tightly in foil to keep warm.
  5. Place the duck or goose fat into your chosen tin or tins - Yorkshire pudding tin for meal-sized portions or muffin tin for canapes. Place on the top shelf of the oven to heat up until the fat begins to smoke.
  6. Meanwhile, make the gravy in the roasting tin by placing the tin that contained the sausages over a low heat on the hob. Sprinkle in the flour and stir well, scraping at the bottom to release all of the lovely caramelized bits. Pour in the stock and stir in the wine. Bring up to a simmer and cook for 5 minutes, stirring. (Check the seasoning, you may want to add a little salt and freshly ground black pepper.)
  7. Remove the Yorkshire pudding tin from the oven and ladle or pour the batter into each of the oiled holes in the tin. Place the tin back into the oven and cook until the Yorkshire Pudding is puffed-up and golden (about 10-15 minutes for the mini sized puddings or 15-20 minutes for the larger puddings).
  8. Just before the Yorkshire puddings are due to come out of the oven, steam the Tenderstem broccoli until just cooked - about 5-7 minutes.
  9. Assemble the dish by arranging the sausages and roast shallots in the Yorkshires, tuck in the cooked Tenderstem and pour over a little gravy. Serve immediately while the Yorkshires are still crisp.
GRAHAM'S HOT TIP:
It is important that the oil stays as hot as possible when making Yorkshire puddings, so pour your batter into the tin and get it back in the oven as soon as possible.