Name: Yorkshire sausage bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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