If you're from the UK, then you will probably know what I'm talking about! No, it's nothing to do with pond life or frogs legs, but a classic and delicious working man's dish. It's kind of a mixture between juicy pork sausages and Yorkshire pud! Paired with a gorgeous onion gravy, It can't be beat.
I made this for dinner one evening in England, because it has to be made with proper English/Irish bangers (or sausages). I haven't made it for ages and it brought back loads of memories when my Mum made it for us as kids. Choose the big ones, not the teeny chipolatas or breakfast sausages, because they tend to shrivel up in the oven. It's not the easiest recipe to make, but if you have any experience making Yorkshire pudding, then you'll know that the oven has to hot, hot, hot!
The batter recipe is taken from my Yorkshire pudding recipe on this blog.
2 eggs
1 1/2 cups milk
1 cup flour
1 teaspoon salt
1/2 cup canola or vegetable oil
8 large sausages
Prepare the batter by placing the eggs, milk, flour and salt in a blender for at least 2 minutes until light and frothy. Set aside.
Pour the oil into a large roasting pan, then place the sausages in the pan so there's an inch or two in between each of them.
Bake in the hot oven for approx. 10 minutes, until the sausages are lightly browned.
Then, remove the hot pan from the oven and immediately pour the batter mixture around the sausages. Quickly return the pan to the oven and continue to bake undisturbed for 30 - 40 minutes until the pudding is crisp, golden brown and risen around the edges. Continue to cook if the batter in the middle is still stodgy and pudding like.
Serve straight away, cutting around the sausages.
We had fresh cut Swiss chard from the garden and baked beans with our meal. Delicious!
I made this for dinner one evening in England, because it has to be made with proper English/Irish bangers (or sausages). I haven't made it for ages and it brought back loads of memories when my Mum made it for us as kids. Choose the big ones, not the teeny chipolatas or breakfast sausages, because they tend to shrivel up in the oven. It's not the easiest recipe to make, but if you have any experience making Yorkshire pudding, then you'll know that the oven has to hot, hot, hot!
The batter recipe is taken from my Yorkshire pudding recipe on this blog.
Ingredients:
(Serves 4)2 eggs
1 1/2 cups milk
1 cup flour
1 teaspoon salt
1/2 cup canola or vegetable oil
8 large sausages
Directions:
Preheat the oven to 425 degrees Fahrenheit.Prepare the batter by placing the eggs, milk, flour and salt in a blender for at least 2 minutes until light and frothy. Set aside.
Pour the oil into a large roasting pan, then place the sausages in the pan so there's an inch or two in between each of them.
Bake in the hot oven for approx. 10 minutes, until the sausages are lightly browned.
We had fresh cut Swiss chard from the garden and baked beans with our meal. Delicious!
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