Sausage casserole in Yorkshire pudding

Sausage casserole in a Yorkie

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(10 ratings)

Prep: 20 mins Cook: 50 mins


Serves 4

Serve this impressive looking Yorkshire pudding filled with a warming sausage casserole and create an instant family classic. Use veggie sausages to make this vegetarian

Nutrition and extra info

Nutrition: per serving

  • kcal674
  • fat38g
  • saturates12g
  • carbs55g
  • sugars21g
  • fibre8g
  • protein23g
  • salt1.6g
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  • 3 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 1 large onion, finely sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 celery stick, finely sliced
  • 1 tbsp tomato purée
  • 400g can chopped tomatoes
  • 1 tbsp dark brown soft sugar
  • 2 tsp Dijon mustard
  • 2 thyme sprigs
  • 2 carrots, cut into thick slices



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • pack of good-quality sausages
  • chopped parsley, to serve (optional)



    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

For the Yorkshire pudding batter

  • 4 large eggs (about 100ml when cracked into a jug)
  • 140g plain flour
  • 200ml whole milk
  • rapeseed oil, for the tin
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…


  1. Heat 2 tbsp oil in a large flameproof casserole. Fry the onion for 8-10 mins over a low heat so it starts to soften and caramelise. Add the celery and cook for a further 5-10 mins until softened. Add the tomato purée and cook for 2 mins, then add the tomatoes, sugar, mustard, thyme, carrots and 400ml water, and bring to the boil. Cook, uncovered, over a low heat for 15 mins. Meanwhile, fry the sausages in the remaining oil until they are browned all over, add them to the pan, cover with a lid and cook for 10 mins.

  2. To make the batter, crack the eggs into a bowl or jug, then add the flour and whisk together until smooth. Gradually add the milk and carry on whisking until the mixture is lump-free. Season. Pour the batter into a jug, cover and chill for at least 30 mins and up to 24 hrs.

  3. While the casserole is cooking, or when you’re ready to serve your Sunday lunch, heat oven to 230C/210C fan/gas 8. Drizzle a little rapeseed oil into a 30cm frying pan with an ovenproof handle and put it in the oven for 5 mins. Pour the batter into the pan, put it back in the oven and cook for 25 mins. Check the Yorkshire pudding. It should have a good dark brown colour at the edges and feel firm and dry. If it’s ready, take it out and keep warm. To serve, spoon the sausage casserole into the Yorkshire, and scatter over the parsley, if you like.

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Comments, questions and tips

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Frantic Flapjack
19th Jan, 2020
This was a lovely winter casserole. I only used 1tsp of sugar as I felt 1tbsp was far too much. I also used wholegrain mustard instead of Dijon and dried thyme. I oven-cooked some vegetarian sausages, cut them in three and then stirred them in for the last 5 minutes of cooking. I didn't make the Yorkshire pudding but served the casserole with cheesy mashed potato. Yum!
11th Nov, 2019
Excellent recipe. I adjust the amounts a bit, to use 4 sausages, which is enough for 2 meals for me, and I finish if off in the oven. I do add some spiciness though; a tablespoon of El Ras Hanout, when I am frying the onion and celery. Gives it a rich flavour with a little heat.
mhchevalier's picture
16th Feb, 2019
This was a lovely recipe that my whole family enjoyed. The sauce from the casserole was great and could have been served alone with pasta and the Yorkshire pudding was scrumptious (though puffed up completely and there was no way the sausage casserole could have fit in it). My only complaint is the order of the recipe. Make the batter for the Yorkshire pudding first, and prepare everything else when it's chilling and then cooking. This reduces the time it takes.
spindoctor's picture
18th Oct, 2019
Never chill Yorkshire Pudding batter! This is a rookie mistake, why are you making the batter cold when ALL recipes ask you to pour the batter into the hot oil. Just make it and leave it at room temperature. Never make the batter 24 hours ahead of cooking the puddings its sacrilege!
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