A proper comfort food classic, made the HECK! way.
Juicy HECK! Chicken Cumberland Sausages baked into a golden, fluffy Yorkshire pudding batter with fragrant herbs and a hit of mustard. Crisp on the outside, soft in the middle and made for rich onion gravy. Family tea, sorted.
Serves 4
What you’ll need
- 6 HECK! Chicken Cumberland Sausages
- 140g plain flour
- 4 eggs
- 200ml whole milk
- 2 tsp wholegrain mustard
- 1 tsp English mustard powder
- 1 tsp fresh thyme, chopped
- 1 tsp fresh rosemary, chopped
- 3 tbsp vegetable oil
- Salt & freshly ground black pepper
Method
- Preheat the oven to 220°C / 200°C fan / Gas Mark 7.
- Pour the vegetable oil into a roasting dish and place in the oven for 10 minutes, until piping hot.
- Meanwhile, brown the HECK! Chicken Cumberland Sausages in a frying pan for around 5 minutes.
- Whisk the flour, eggs and milk together until smooth. Stir through the wholegrain mustard, mustard powder, chopped herbs, salt and pepper.
- Carefully add the browned sausages to the hot roasting dish.
- Pour the batter around the sausages, working quickly so the oil stays hot.
- Bake for 30–35 minutes without opening the oven door, until risen, crisp and golden.
- Serve straight away with rich onion gravy and seasonal vegetables.
Top Tip
Make sure the oil is properly hot before adding the batter - that’s what gives you the big rise and crispy edges.
Golden batter. Juicy sausages. Comfort food, properly done.