Ingredients
- 2 packets SPAR 375g onion and herb pork sausages
For The Yorkshire pudding:
- 4 SPAR eggs
- 500ml SPAR milk
- 500ml SPAR cake wheat flour
- A pinch of salt
For The Gravy:
- 15ml SPAR sunflower oil
- 1 SPAR Freshline onion, chopped
- 45ml SPAR brown onion soup powder
- 500ml water
Method
- Prepare the sausages as directed on the packet. Keep warm.
- Preheat the oven to 200°C.
- Beat the eggs and milk together. Mix in the flour and salt, stirring constantly, until you have a runny batter. Leave to rest for at least 30 minutes.
- Place a tablespoon of oil in the cups of two 12-cup muffin trays. Place the trays in the oven until the oil is very hot, about 3-4 minutes.
- Remove the muffin trays from the oven, pour the batter evenly into the muffin holes and immediately return to the oven. Bake for 25 minutes until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
- To make the gravy: Heat the oil and fry the onion until soft. Stir in the soup powder. Remove from the heat and stir in the water. Return to the heat and simmer until thickened, stirring occasionally.
Recommended Wine: A great wine to enjoy with this warming meal would be Olive Brook Classic Red.
- Serve this delicious dish with SPAR frozen garden peas.