To make this vegetarian, omit the bacon and swap in your favourite veggie sausages.
Jamie's Feasts for a Fiver
By Jamie Oliver
50 mins plus relaxing
Not Too Tricky
serves 4
About the recipe
With a few clever twists, some dishes will never go out of fashion. I’m elevating simple sausages with crispy sage and bacon, and cooking them above the Yorkshire pudding so all the lovely flavour rains down on to the batter. Delicious!
Recipe From
Ingredients
4 rashers of smoked streaky bacon
½ a bunch of fresh sage (10g)
8 sausages
olive oil
110g plain flour, plus 1 tablespoon
110ml semi-skimmed milk
3 large free-range eggs
vegetable oil
2 red onions
red wine vinegar
1 vegetable or chicken stock cube
500g spring or seasonal greens
Method
- Lay the bacon on a board, cut in half across the middle and run the side of a knife along each rasher to stretch it out.
- Pick the sage leaves, place one on each rasher, reserving the rest for later, then wrap the bacon around the sausages. Spritz with olive oil and set aside.
- Tip 110g of flour into a large jug, add the milk and a pinch of sea salt, crack in the eggs, add 35ml of cold water and whisk vigorously to a smooth batter. Place in the fridge to relax until needed.
- When you’re almost ready to cook, preheat the oven to 200ºC/400ºF/gas 6.
- Drizzle 4 tablespoons of vegetable oil into a 25cm x 35cm roasting tray, and place on the bottom shelf of the oven to get hot (make sure that the shelf is lowered so the Yorkshire has room to rise).
- Quickly but carefully remove the oiled tray from the oven, pour in the batter and return to the bottom shelf. Place the sausages directly on the bars of the top shelf (so the fat drips into the Yorkshire tray), and cook for 25 minutes, or until the Yorkshire is puffed up and golden, and the sausages are cooked through – don’t be tempted to open the oven door!
- For the gravy, peel and very finely slice the onions, and finely chop half of the remaining sage leaves. Place a pan on a medium-high heat with a splash of olive oil, add the onions and chopped sage, followed by the remaining sage leaves. Season with salt and fry gently for 10 minutes, or until jammy, stirring regularly.
- Add 1 tablespoon of red wine vinegar, a pinch of salt and a generous pinch of black pepper, then stir in 1 tablespoon of flour and crumble in the stock cube. Pour in 500ml of boiling water, bring back to the boil, then simmer until thickened.
- Place a colander over the gravy pan. Cut away the tough stalky bits from the greens, finely chop and place in the bottom of the colander. Finely slice and add the rest of the greens, then cover and gently steam for 5 minutes, or until tender.
- Remove the Yorkshire pudding from the oven, placing the sausages on top. Pour the onion gravy into a jug, toss the greens in a bowl with 1 tablespoon of olive oil and a pinch of salt, and serve it all up together.
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