-
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.
