Skill level:
Level 3
Preparation time:
45 minutes
Serves:
People
Video:
No
What you need
Ingredients
- 8 good quality cocktail sausages
- 1 medium carrot, peeled and diced
- 25g frozen peas
- 55g plain flour
- salt and freshly ground black pepper
- ½ large egg, beaten
- 150ml milk
- 15ml spoon freshly chopped parsley
Equipment
- 2 chopping knives
- chopping board
- large bowl
- 4-hole Yorkshire pudding tin (see Chef's tip)
- oven gloves
- saucepan
- sieve
- colander
- wooden spoon or whisk
- blender or food processor (optional)
- measuring jug
- measuring spoons
- scissors
What you do
- 1. Pre-heat the oven to 190°C/gas mark 5. Separate the sausages
using a pair of scissors, then place 2 sausages in the bottom of each of
a 4-hole Yorkshire pudding tin (see Chef's tip).
- 2. Cook in the oven for 5 minutes, turning over halfway through
until just beginning to brown.
- 3. Meanwhile, cook the carrot and peas together in a small saucepan
of boiling water for 2–3 minutes or until tender, then drain thoroughly.
- 4. Make the batter by sifting flour into a large bowl with the
seasoning. Make a well in the centre then add the egg and milk and whisk
together incorporating the flour from around the edges. Whisk until you
have a smooth batter. This could also be done in a blender or food
processor if you have one.
- 5. Remove the sausages from the oven and scatter the cooked and
drained vegetables over the sausages. Pour the batter evenly over the
sausages and vegetables.
- 6. Return the tin to the oven and cook for 20–25 minutes or until
well risen and golden brown. Serve immediately.
This recipe is best cooked in a 4-hole Yorkshire
pudding tin, where each hole of the tin measures 10cm in diameter. To save
time, cooked cocktail sausages and frozen mixed vegetables could be used
instead.
