Yorkshire sausage bake

  • 15 mins preparation
  • 40 mins cooking
  • Serves 4
  • Print


Yorkshire sausage bake
  • 6 thick beef sausages
  • 1 tablespoon olive oil
  • 150 gram button mushrooms. trimmed, halved
  • 3 rashers rindless bacon, chopped
  • 3/4 cup plain flour
  • 300 millilitre milk
  • 1 egg, lightly beaten
  • thyme leaves, to serve
Onion jus
  • 2 large onions, sliced
  • 1 cup stock or water
  • 1 tablespoon teriyaki sauce


Yorkshire sausage bake
  • 1
    Preheat oven to hot, 200°C. Lightly grease a shallow, 6-cup ovenproof dish.
  • 2
    Heat a frying pan on medium. Cook sausages, turning, 6-8 minutes, or until cooked through. Remove; chop roughly.
  • 3
    Heat oil in same pan on high. Fry mushrooms and bacon 3-4 minutes, until browned. Transfer to paper towel to drain.
  • 4
    Sift flour into a bowl. Make a well in the centre; gradually whisk in combined milk and egg to form a thick batter.
  • 5
    Arrange sausage, mushrooms and bacon in prepared dish. Pour batter over; bake 40 minutes, or until risen and golden.
  • 6
    Meanwhile, to make onion jus, heat same frying pan on medium. Cook onions 5-10 minutes, stirring, until golden. Add stock; simmer 25-30 minutes, stirring occasionally, until reduced. Stir teriyaki through.
  • 7
    Sprinkle pudding with thyme leaves. Serve hot with onion jus.

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