A wonderful creation from the humble origins of British cooking. These Yorkshire puddings are light, crispy and crunchy, with meaty pork sausages added. At Wickedfood Earth Country Cooking School we make them in our Sausage-making Workshop, and serve them with a delicious onion gravy. The Yorkshire puddings need to be made at the last minute and served as soon as they come out of the oven.


1T lard or oil

6 good quality pork sausages

4 medium onions, peeled and thinly sliced

1 cup red wine

1 cup good quality meat stock

2T Worcestershire sauce

1T Tomato paste

Salt to taste


Yorkshire puddings

12t lard or oil

3/4 cup flour

Pinch salt

2 eggs, lightly beaten

11/4 cup milk

1 T cold water



  1. Heat the lard/oil in a large casserole pot or frying pan with a lid. Add the sausages and brown all sides (no need to cook them through). Remove them from the pan and set aside.
  2. Add the sliced onion and fry over a low heat for ± 20 minutes till soft, taking care that they do not colour. Once cool, slice in half length ways, and then in half again horizontally so you get 4 pieces from each sausage.
  3. Add the red wine, bring to the boil and reduce by half. Add the stock, Worcestershire sauce and tomato paste, bring back to the boil and simmer on low for ± 20 minutes. Season with salt.


Yorkshire puddings

  1. Pre-heat your oven to 230°C. Grease a 12-cup muffin pan.
  2. Sift the flour and salt together in a mixing bowl.
  3. Add the eggs and stir, slowly add the milk to make a smooth batter. Beat in the cold water.
  4. About 20 minutes before you are ready to serve, put ±1 t of lard/oil into each individual muffin cup, together with 2 pieces of sausage.
  5. Place the muffin pan into the pre-heated oven for ±3 minutes.
  6. Working quickly, when the fat is sizzling hot, divide the batter among the individual muffin pan cups and bake in the oven for ±20 minutes until well risen, puffy and brown.
  7. Remove and serve immediately, with onion gravy on the side.

Makes 12.