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Beef chipolatas, mash & Yorkies with onion gravy
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340g pack 12 Aberdeen Angus Beef Chipolatas
3 red onions, halved and sliced
6 cloves garlic, unpeeled and bashed
2 tbsp Grey Poupon Wholegrain Mustard, plus extra to serve
2 large rosemary sprigs, leaves only
10g butter, plus extra to serve
1 tbsp plain flour
100ml red wine
500ml pack Heston from Waitrose Beef Stock
1 tsp pomegranate molasses
1 tbsp Tracklements Caramelised Onion Marmalade
2 x 200g packs 4 Beef Dripping Yorkshire Puddings
Cooked spring greens or cabbage, to serve
For the mash
800g King Edward potatoes, peeled and cut into equal sized pieces
120ml whole milk
25g unsalted butter
1 tbsp extra virgin olive oil
1. Preheat the oven to 200°C, gas mark 6. In a heavy roasting tin, toss the sausages, onion and garlic with the mustard and rosemary, and dot over the butter. Roast for 30 minutes, stirring from time to time, until browned and cooked through with no pink meat.
2. Remove the sausages from the tin and keep warm. Place the tin on the hob over a medium heat. Stir in the flour and cook for 1 minute or so, then gradually stir in the wine, stock, molasses and onion marmalade. Simmer for about 12 minutes, or until thickened.
3. Meanwhile, boil the potatoes in salted water for 10-15 minutes until tender. Drain and return to the pan. Mash with the milk, butter and olive oil. Season and keep warm. Cook the Yorkshire puddings according to pack instructions.
4. To serve, pour some gravy onto 4 plates, spoon on the mash and top with the Yorkshire puddings and sausages. Serve immediately, with extra gravy, mustard and plenty of seasonal greens tossed with butter and seasoning on the side.
Typical values per serving:
This recipe was first published in October 2021.