Using fresh Leeks is the key to our wonderful Pork & Leek Sausages and they make for a great centre flavour to our Posh Toad in the Hole, which once tasted, will have you wanting more.
- 6 Grasmere Pork & Leek Sausages
- 140g Plain Flour (batter) & 2 tbsp plain flour (gravy)
- 300ml Milk
- 4 Large Eggs
- 1 tbsp Wholegrain Mustard
- 6 Rosemary Sprig leaves
- 6 Sage Sprig Leaves
- 6 Thyme Sprig Leaves
- 4 Red Onion cut into slices
- 2 tbsp balsamic vinegar
- 1 tbsp golden caster sugar
- 300ml red wine
- 500ml chicken or beef stock
- 2 tbsp Oil
Pour the flour into a large bowl and crack the Eggs in, whisking as you go, one at a time. Keep whisking and add the milk until lump and bump free batter has formed. Then add seasoning, herbs and mustard and allow to set for up to two hours.
Cut the onions into slices. Pre-heat the oven at 220°C/gas 7. Place the Sausages and 2 Onion sliced in a large tray with high sides in the middle of the oven. Cook for 20 minutes, until the Sausages are browning. Whilst the Sausages are cooking, for those really wishing to make it special, there is of course time to make the gravy. Pour a little sunflower oil into a saucepan and add 2 sliced onions and cook on a low heat, stirring occasionally, for around 15 minutes. Once caramelised, add the sugar and balsamic vinegar and cook until the gravy has a sticky consistency.
Carefully pull the tray out the oven and pour the batter quickly around the sizzling sausages. Close the oven and just like usual for yorkshire pudding do not open again for 25 minutes! Watch your posh yorkie grow!
Whilst the yorkie is cooking away nicely in the oven, it’s time to finish the the gravy. Stir flour 2 tbsp of flour into the onions to make a paste and cook for a few minutes. Stir while adding a splash or wine. Eventually you will get a smooth and thick sauce. Finally increase the heat and reduce by half, add the stock and seasoning and allow to bubble along for 10 minutes while the yorkie finishes.
Don’t open the oven until the Yorkshire is golden brown. Once golden brown, serve with seasonal vegetables and creamy mash. Delicious!