A wonderful creation from the humble origins of British cooking. These Yorkshire puddings are light, crispy and crunchy, with meaty pork or beef sausages added. At Wickedfood Earth Country Cooking School we make them in our Sausage-making Workshop, and serve them with our delicious spring onion marmalade gravy. The Yorkshire puddings need to be made at the last minute and served as soon as they come out of the oven.

Gravy

1T lard or oil

±500g good quality pork sausages or boerewors

2 T Wickedfood Earth spring onion marmalade

1 cup red wine

1 cup good quality meat stock

2T Worcestershire sauce

1T Tomato paste

Salt to taste

Yorkshire puddings

12t lard or oil

3/4 cup flour

Pinch salt

2 eggs, lightly beaten

11/4 cup milk

1 T cold water

Gravy

  1. Heat the lard/oil in a large casserole pot or frying pan with a lid. Add the sausages and brown all sides (no need to cook them through). Remove them from the pan and set aside. Once cool, divide the sausage into 12 equal lenghts, then slice in half length ways to get 24 pieces.
  2. Add the spring onion marmalade and red wine, bring to the boil and reduce by half.
  3. Add the stock, Worcestershire sauce and tomato paste, bring back to the boil and simmer on low for ± 20 minutes. Season with salt.

Yorkshire puddings

  1. Pre-heat your oven to 230°C. Grease a 12-cup muffin pan.
  2. Sift the flour and salt together in a mixing bowl.
  3. Add the eggs and stir, slowly add the milk to make a smooth batter. Beat in the cold water.
  4. About 20 minutes before you are ready to serve, put ±1 t of lard/oil into each individual muffin cup, together with 2 pieces of sausage.
  5. Place the muffin pan into the pre-heated oven for ±3 minutes.
  6. Working quickly, when the fat is sizzling hot, divide the batter among the individual muffin pan cups and bake in the oven for ±20 minutes until well risen, puffy and brown.
  7. Remove and serve immediately, with onion gravy on the side.

Makes 12.