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Sausage casserole with giant yorkshire pudding

Bryn Williams from Market Kitchen
A hearty winter dish from Bryn Williams showing off Great British cuisine at its very best

Sausage casserole with giant yorkshire pudding

Method

1. For the casserole: heat a little olive oil a deep oven-proof casserole. Colour the sausages, making
sure they don't burst. Remove from the pan and set aside.

2. Add the shallot and carrot to the pan and cook until coloured. Add the chopped tomato and cider vinegar and cook over a low heat for 15-20 minutes until the sauce is reduced.

3. Preheat the oven to 140C/Gas 1.

4. Return the sausages to the pan and add the cooked lentils. Pour over the stock and add the thyme sprigs. Bring the liquid to the boil, then cover with a lid and cook in the oven for 40 minutes - 1 hour until the sausages are cooked through. Skim the fat off the top of the casserole.

5. For the giant Yorkshire pudding: sift the flour into a large bowl. Make a well in the centre of the flour and break the 2 eggs into it. Add a pinch of salt and pepper.

6. Whisk the eggs into the flour with an electric whisk. When the mixture becomes stiff, start adding the milk and water gradually, keeping the whisk running. Stop just before the end and scrape the sides of the bowl with a spatula pushing any lumps down into the batter, then add the remaining liquid and whisk again until the batter is smooth.

7. Preheat the oven to 220C/gas 7. Put the beef fat in a 25 x 30cm roasting tin and allow to heat in the oven.

8. When the oven is up to temperature, remove the tin and put it over the direct heat. When the fat begins to simmer and smoke a little, pour in the batter. Tip it evenly all round then put the tin on a high shelf in the oven and cook for 40 minutes or until golden brown and crisp.

9. Cut the Yorkshire pudding into four portions. Serve the casserole and serve with a slice of Yorkshire pudding on the side.

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Serves: 4

Prep: 15 min
Cook: 2 hrs

Ingredients

For the casserole

Olive oil
4 Cumberland sausages
1 banana shallot, chopped
1 medium carrot, peeled and diced
3 Tomatoes, peeled and de-seeded
50ml Cider vinegar
100g Puy lentils, cooked
500ml hot brown stock
3 sprigs Thyme