Image courtesy of Waitrose & Partners
Sausage and onion-filled Yorkshire puds
This twist on a British classic is everything you've been searching for and more, and it'll leave you with a full belly and a happy heart - 'arriga llena, corazón contento, as the Spanish say
Ingredients
- 500g Essential Waitrose Roast Potatoes (selected stores)
- 1tbsp Oil
- 454g Essential Waitrose 8 British Pork Sausages
- 2 Red onions thickly sliced
- 300g Broccoli cut into florets
- 3tsp Gravy granules
- 2tsp Wholegrain mustard
- 460g pack of Aunt Bessie’s 2 Giant Yorkshires
Method
Step 1
Preheat the oven to 220°C, gas mark 7.
Step 2
Place the potatoes on a baking tray and roast for 25-30 minutes.
Step 3
Meanwhile, heat the oil in a large frying pan and fry the sausages and onions for 15 minutes, covering the pan for the last 5 minutes.
Step 4
Cook the broccoli in boiling water for 5-6 minutes until tender, then drain.
Step 5
Whisk 300ml boiling water into the gravy granules and stir in the mustard. Heat the Yorkshires in the oven for 5-6 minutes, then fill with potatoes, sausages and onions, and serve with the gravy and broccoli.
