Bangers & Mash with Yorkshire Pudding and Angus Beef Worcestershire & Cracked Black Pepper Sausages

  • 250g Angus Beef Worcestershire and Black Cracked Pepper Sausages
  • 140g Plain Flour
  • 4 Eggs
  • 200g Butter
  • 200ml Milk
  • 2 Tbsp olive oil
  • Sunflower Oil for cooking
  • 250ml Red Wine
  • 2 Tbsp. Brown Sugar
  • 1 Bunch Dutch Carrots
  • Sea salt flakes
  • 500g washed potatoes
  • Step1 Heat the oven to 200 degrees. To begin, for the Yoskshire pudding drizzle oil evenly into a 12 hole muffin tray and place in the oven to heat.
  • Step2 Place flour and eggs in a bowl and mix until smooth, gradually add the milk and mix until completely smooth, season with slat and pepper.
  • Step3 Pour the Yorkshire pudding batter into a jug and remove the tray from the oven. Carefully pour the batter into the hot tray and place back in the oven for approximately 20 minutes.
  • Step4 Next, place peeled potatoes into a pot of salted water, bring to the boil and cook for approximately 10 minutes until the potatoes are soft, drain and return to the pot.
  • Step5 Mash potatoes until smooth then add the butter and milk and continue mashing until completely smooth.
  • Step6 In a bowl place the carrots (with fronds on), with olive oil, salt and pepper and toss to cover. Transfer carrots to a baking tray and place in the over until golden and roasted, approximately 20 minutes.
  • Step7 Place the red wine and brown sugar in a small saucepan and bring to the boil, continue to boil until it reduces and becomes a thick syrup.
  • Step8 Heat the olive oil in a frying pan and cook sausages until caramelised and golden brown.
  • Step9 To serve, place a large spoon of mash in the centre of the plate, arrange the roasted carrots to one side, place two Yorkshire puddings opposite, top mashed potato with sausages and drizzle the whole plate with the delicious red wine reduction.