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  • 120g plain flour
  • 3 large eggs
  • 275ml semi-skimmed milk
  • 12 linked chipolatas
    or 1 large coiled Cumberland sausage
  • 2 tbsp sunflower oil
  • 4 rosemary
    or thyme sprigs, picked into smaller sprigs
  • mash
    and veg, to serve (optional)

For the honey & mustard onions

Nutrition: per serving

  • kcal591
  • fat29g
  • saturates8g
  • carbs57g
  • sugars19g
  • fibre6g
  • protein23g
  • salt3g
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Method

  • step 1

    Mix the flour, eggs and milk in a jug with 1/2 tsp salt, then set aside for at least 30 mins. Heat oven to 220C/200C fan/gas 7.

  • step 2

    Untwist the links between each sausage, keeping them connected. Squeeze the meat to fill in the gaps, so you have one long sausage. Coil the sausage loosely and put in a large skillet or ovenproof frying pan (ours was 25cm wide.) Pour over the oil and brown in the oven for 12-15 mins.

  • step 3

    Remove the pan from the oven and carefully lift out the sausage. Pour the batter into the pan, then put the sausage back on top, scatter with the herbs and return to the oven for 25-30 mins without opening the door – the Yorkshire pudding will sink if you do.

  • step 4

    Meanwhile, heat the oil in a frying pan and cook the onions for 10 mins or until starting to caramelise. Stir in the flour and mustard powder and crumble in the stock cube. Stir in 500ml water bit by bit until you get a smooth sauce, then add the honey and mustard and season. Bubble for 5 mins, then serve with the toad-in-the-hole and mash and veg, if you like.

Recipe from Good Food magazine, October 2016

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Comments, questions and tips (5)

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Overall rating

A star rating of 4.7 out of 5.21 ratings

gemjay86

Excellencies, although we had larger sausages so needed to be in the oven for 20 min before batter to go on. It was tasty though, just sausages not as brown as I would like. I did it with 10 Cumberlands. Onion sauce is questionable too much mustard, turned the whole sauce to gravy and was spot on.…

Sam~K

I'm a novice yorkie maker, and I also used a large cake tin because I don't have a fancy oven pan. It did not go particularly well. Made the batter in the afternoon and let it stand for a few hours before trying this one. What I ended up with was a perfectly cooked sausage in what at first appeared…

Biddlybong

A star rating of 5 out of 5.

Put a tray under the pan as some sausages and oil may escape, as I found.

Clelou21 avatar

Clelou21

A star rating of 5 out of 5.

Yeah! It worked really well. Excellent flavours and textures. Kids loved it. Will do again! Thanks.

mrscbishopwilton avatar

mrscbishopwilton

A star rating of 5 out of 5.

Delicious. We had this although I used Jamie Olivers Yorkshire Pudding Batter recipe which is 100% successful. Added some leftover chicken gravy to the onion sauce. Well worth doing, a great quick midweek meal.

garlicbreath

looks like a fossilised dino nugget

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