Ingredients:
Caramerlised Onion & Cumberland Sausages In A Giant Yorkshire Pud
- 4 Aunt Bessie's Giant Yorkshires
- 1 table spoon of plain flour
- 8 Cumberland sausages
- 400ml beef stock
- 50g butter
- 3 medium onions
- 1 teaspoon of sugar
- A splash of Worcestershire sauce
Method:
1. Start by preparing the onions, melt the butter in a large, deep frying pan and stir through the onions.
2. Cover with a lid and cook gently for about ten minutes until softened.
3. Add the sugar and cook for 15-20 mins, stirring until the onions turn golden and there's no butter or juice left in the pan.
4. Add the sausages and fry for 15 minutes, or until browned.
5. Remove the sausages from the pan once they're fully cooked (leaving the onions in), chop them into pieces and put them to one side. Make sure you keep them warm.
6. Continue heating the onions in the same pan, and add the flour, stirring for one minute.
7. Add stock, bring to the boil, then simmer for five minutes until smooth.
8. Place the Aunt Bessie's Giant Yorkshire puds on a baking tray and cook them in the oven, following the instructions on the back of the packet.
9. Add a splash of Worcestershire sauce to the onions and season.
10. Place the sausages in the Yorkshire puds, and smother with the delicious carmelised onions. Tuck in and enjoy!
Tagged in Food And Drink Recipes