Yorkshire Pudding with Ale Sausages and Ale and Onion Gravy

Airy-light Yorkshire puds sausages and gloriously good gravy make an ale and hearty supper
By James Martin
Yorkshire Pudding with Ale Sausages and Ale and Onion Gravy
  • Rating:
  • Serves: 4
  • Cook Time: 30 minutes
  • Prep Time: 30 minutes plus standing
  • Effort: easy


For the Yorkshire puddings

  • 225 g plain flour
  • 8 eggs
  • 600 ml milk
  • 1 pinches black pepper
  • 1 dashes of vegetable oil, for greasing
  • 8 pork, and ale sausages

For the sauce

  • 3 tbsp unsalted butter
  • 2 onions, sliced
  • 2 clove garlic, crushed
  • 100 ml beef stock
  • 200 ml ale, strong
  • 1 dashes of balsamic vinegar
  • 3 sprigs thyme, fresh


1. To make the Yorkshire pudding batter, beat the eggs flour and milk together until smooth and leave the batter to rest for at least 2 hours, preferably overnight.

2. Set the oven to 220°C/gas 8. Pour the mixture into hot, oiled roasting pans and cook for 15 minutes. Reduce the oven temperature to 180°C/gas 4, and leave to cook for about another 15 minutes.

3. Place the sausages in a roasting pan and cook for 20-25 minutes, until golden and cooked through.

4. To make the sauce, heat the butter in a saucepan and add the sliced onions and garlic and cook until golden.

5. Add the stock and the ale and bring to the boil adding the balsamic and thyme and continue to cook for several minutes more until reduced and thickened.

6. Season the sauce and serve the Yorkshire pudding warm with the cooked sausages and the sauce on top and around the edge.

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