Mini Yorkshire puddings with sausages and roast sha

Name: Mini Yorkshire puddings with sausages and roast shallot gravy recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 good quality chipolata sausages; 12 shallots, peeled and cut into quarters; 2 tbsp olive oil; 2 -3 sprigs fresh thyme; 200 g (7.1oz) Tenderstem broccoli; 1 tbsp plain flour; 300 ml (10.6fl oz) beef or vegetable stock; 75 ml (2.6fl oz) red wine (or extra stock); 150 g (5.3oz) plain flour; 2 eggs; 150 ml (5.3fl oz) milk; 100 ml (3.5fl oz) water; 1 tsp dried mixed herbs (optional); 1 pinch salt & freshly ground black pepper; 3 tbsp olive oil

Servings: persons

12 good quality chipolata sausages
12 shallots, peeled and cut into quarters
2 tbsp olive oil
2 -3 sprigs fresh thyme
200 g (7.1oz) Tenderstem broccoli
1 tbsp plain flour
300 ml (10.6fl oz) beef or vegetable stock
75 ml (2.6fl oz) red wine (or extra stock)
150 g (5.3oz) plain flour
2 eggs
150 ml (5.3fl oz) milk
100 ml (3.5fl oz) water
1 tsp dried mixed herbs (optional)
1 pinch salt & freshly ground black pepper
3 tbsp olive oil

1
Pre heat oven to 200C / gas mark 6.
2
Add the sausages and shallots to a sturdy bottomed roasting tin.
3
Pour over the olive oil and add the thyme.
4
Season with a little black pepper and toss to mix well.
5
Roast in the middle of the oven for 20-25 minutes.
6
Make Yorkshire pudding batter by whisking together all the ingredients in a large roomy bowl.
7
Set aside to rest.
8
Pour the olive oil into the holes of your chosen tin - Yorkshire pudding tin for meal sized portions or muffin tin for canapes.
9
Place on the top shelf of the oven to heat up (above the sausages) for 10 minutes.
10
When cooked, remove sausages from the oven and transfer to a plate, along with the pieces of roast shallot and wrap tightly in foil to keep warm.
11
Make gravy in roasting tin by placing over a low heat on the hob.
12
Sprinkle in the flour and stir well, scraping at the bottom to release all of the lovely caramelized bits.
13
Pour in the stock and stir though the wine, if using.
14
Bring up to a simmer and cook for 5 minutes.
15
Taste to check the seasoning, you may want to add a little salt and freshly ground black pepper.
16
Remove the Yorkshire pudding tin from the oven and place over a low heat on the hob - it is important that the oil stays as hot as possible.
17
With a little care, ladle or pour the batter into each of the oiled holes in the tin.
18
Get the tin back into the oven as quickly as possible and cook until puffed-up and golden.
19
This should take around 10-15 minutes for the mini sized puddings or 15-20 minutes for the larger puddings.
20
Just before the Yorkshire puddings are due to come out of the oven, steam the Tenderstem until just cooked - about 5 minutes.
21
Assemble the dish by arranging the sausages and roast shallots in the Yorkshires, tuck in the cooked Tenderstem and pour over a little gravy.

490

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 12 good quality chipolata sausages, 12 shallots, peeled and cut into quarters, 2 tbsp olive oil, 2 -3 sprigs fresh thyme, and more.

Yes, Mini Yorkshire puddings with sausages and roast shallot gravy recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Yorkshire puddings with sausages and roast shallot gravy recipe

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions