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Sausage & Mash Yorkshire Pudding Wrap
If you love sausages and mash, you need to try this over-the-top Yorkshire pudding wrap - it’s comfort food taken to the next level. And what better day to enjoy it than a Sunday!
SERVES
4
CALORIES
540
COOKING TIME
45 mins
DIFFICULTY
simple
What is the secret to making perfect Yorkshire puddings?
The secret to making perfect Yorkshire puddings lies in three key factors: the batter, the heat, and the fat. Use a simple batter made from equal parts eggs, flour, and milk, ensuring it’s well mixed and lump-free. Let the batter rest for at least 30 minutes to help it rise better. Preheat the oven to a high temperature, and make sure the oil in your pan is sizzling hot before pouring in the batter. This intense heat causes the Yorkshire puddings to puff up beautifully, creating the signature crispy edges and fluffy centre.
What’s the best pan to use for Yorkshire puddings?
Cast iron trays are an excellent choice as they retain heat well, ensuring the oil stays hot when the batter is added. Whichever pan you choose, make sure it’s preheated with oil before pouring in the batter to ensure the puddings rise and develop their crispy exterior.
What are the best fillings for a Yorkshire pudding wrap?
Yorkshire pudding wraps are incredibly versatile and can be filled with a variety of delicious ingredients. For a classic option, try roast beef, mashed potatoes, and rich gravy. Another popular choice is sausages with creamy mashed potatoes and caramelised onions, perfect for comfort food lovers. For a lighter twist, opt for roast chicken with stuffing and vegetables, or make it vegetarian by using roasted vegetables, spinach, and cheese. Add plenty of gravy or a tangy sauce to keep the wrap moist and flavourful.
How do you stop a Yorkshire pudding wrap from breaking?
To prevent a Yorkshire pudding wrap from breaking, start by ensuring the wrap is thin and pliable. Avoid overcooking the batter, as this can make the wrap too crispy to roll. When filling the wrap, don’t overload it with too many ingredients; stick to a moderate amount of filling to keep it easy to fold. Warm the wrap slightly before rolling, as this makes it more flexible and less prone to tearing. Finally, use a small amount of gravy or sauce to bind the filling and help the wrap hold together.
Method
Step 1
Add olive oil to a deep dish and pop it into the oven for 15 minutes at 200.
Step 2
While the oil is heating up, prepare your Yorkshire pudding mix by adding flour, eggs, milk and salt to a bowl and giving that a good whisk until nice and smooth.
Step 3
Once the oil is ready, add your Yorkshire pudding mix to the dish and pop back into the oven for 25 minutes at 200.
Step 4
While your Yorkshire puddings are cooking, add your sausages to the airfryer for 15 minutes at 200 then start preparing your onion gravy by frying some onions in some butter with salt, pepper, thyme and a splash of Worcestershire sauce. You can prepare your own gravy by using a beef stock cube with 400ml of water and a bit of cornflour to thicken yet I was lazy and added some prepared gravy from M&S.
Step 5
Once your Yorkshire pudding is cooked, cut in half and add a layer of mash along with 2 sausages, some onion gravy and start to roll. This process is super messy but the end result is incredible.
Ingredients
Yorkshire Pudding:
135g plain flour
4 eggs
170ml semi milk
Salt
4 tbsp olive oil
For serving:
6 thick cut pork sausages
1 onion, sliced
Fresh thyme
Salt and pepper
1 tsp Worcestershire sauce
Mash
Onion or beef gravy
