- Serves: 4-6
- Cook Time: 25 minutes
- Prep Time: 15 minutes plus resting
- Effort: easy
- 150 g plain flour
- 2 eggs
- 150 ml milk
- 3 tbsp plus 1 tsp water
- vegetable fat, for greasing
- 6 good quality sausages
- black pepper
- mashed parsnips and potatoes, to serve
For the red onion gravy:
- 2 tbsp dripping or vegetable oil
- 3 red onions, thinly sliced
- 2 tbsp plain flour
- 225 ml meat, vegetable or chicken stock
- 1 tsp Worcestershire sauce
- black pepper
1. Sift the flour in a bowl or large jug and make a well in the centre. Crack the eggs into the well. Using a wooden spoon, mix the eggs gradually incorporating the flour from the sides of the well.
2. Slowly add the milk and mix until all the milk is used and the batter is smooth and lump-free.
3. Pour in the water, season to taste and stir. Leave the batter to rest for 30 minutes.
4. Now start the red onion gravy. Heat the dripping in a non-stick frying pan. Add the onions and gently fry, stirring occasionally, over medium-low heat for 30 minutes, until very soft.
5. Pre-heat the oven to 220°C/gas 7.
6. Put half a teaspoon of dripping in each hole of the muffin tin. Put the tin in the oven until the fat has melted and begins to smoke.
7. Divide the sausages between the holes, and pour over the batter. Bake in the oven for 15-20 minutes until the batter is risen, crispy and golden.
8. Once the sausages are cooking, stir the flour into the softened onions, mixing well. Slowly add the stock, Worcestershire sauce, and salt and pepper. Stir over low heat for 10-15 minutes until smooth and thickened.
9. Serve the Yorkshires with the onion gravy and mashed parsnips and potatoes.
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