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For the giant Yorkshire puddings: In a large mixing bowl, whisk the eggs lightly.
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Add the flour and salt and whisk to create a paste.
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Add one-third of the milk and whisk until completely incorporated.
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Add another third and incorporate fully.
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Add the remaining third and incorporate completely.
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The batter should resemble heavy cream in consistency.
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Add more milk if required.
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Cover the mixture with plastic wrap and allow to rest in the fridge for at least 30 minutes or up to overnight.
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Preheat the oven to its highest setting (but no more than 500 degrees F).
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Put six 6-inch empty round cake pans on a sheet tray and into the hot oven and allow them to heat through for 15 minutes.
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Working quickly to avoid the pans losing heat, pull them from the oven, split the oil evenly between the 6 pans and return them to the oven for another 15 minutes.
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Remove the batter from the fridge and stir gently if the mixture has separated.
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Working extremely quickly to retain the heat in the oiled pans, split the batter mixture evenly among the 6 pans and return them quickly to the oven.
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Bake until puffed up and golden brown, about 25 minutes.
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Don't be tempted to sneak a peek for at least 22 minutes, as partially risen puddings will collapse and be ruined.
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When ready, remove the pans from the oven and allow the puddings to cool slightly to set for a couple of minutes before removing.
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Serve immediately.
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Meanwhile, for the mashed potatoes: Peel and dice the russet potatoes into equal pieces about 1-inch square.
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Put the potatoes into a large pot, cover with cold salted water and bring to a boil on high heat.
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Once boiling, reduce the heat to a simmer.
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In a separate pot, gently heat the half-and-half, butter, and some salt and pepper until warmed through.
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Once the potatoes are tender, drain in a colander, return to the large pot and add the half-and-half mixture.
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Mash with a potato masher until smooth.
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Taste for seasoning and adjust the consistency, using more half-and-half if necessary.
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They should be loose without being runny.
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Keep warm until serving.
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For the sausages: Pan-fry the sausages over medium heat, turning frequently to brown evenly.
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Gravy: Make a brown gravy according to packet instructions or reheat your left-over roast turkey gravy in a pan.
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Caramelize and add onions if an onion gravy is desired.
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To assemble: Place the giant Yorkshire pudding in the middle of a large dinner plate, fill with a generous heap of mashed potatoes, top with 2 crossed sausages and flood the entire dish with lashings of gravy.
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Serve immediately.
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This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe.
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The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
