Recipe byThe ZestyPlate Kitchen
Golden sausages baked in a crisp, puffy horseradish batter with cherry tomatoes. A comforting British classic, lovely with onion gravy and greens.
Plump sausages baked into a crisp, golden Yorkshire-pudding batter, the kind of dinner that pleases everyone at the table. The batter here gets a kick of horseradish, and sweet cherry tomatoes roast on top until they burst. Serve it with onion gravy and a pile of greens.
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Prep 10 min
Cook 35 min
Total 45 min
Easy
Scale:
- 8 Sausages
- 3 tbsp Vegetable Oil
- 100g Plain Flour
- 2 medium Eggs
- 1 tbsp grated Horseradish
- 225ml Milk
- 200g Cherry Tomatoes
Nutrition (per serving)
655
kcal
25g
Protein
26g
Carbs
49g
Fat
Estimated per serving. How we calculate this.
Preparation
- Heat the oven to 200°C/fan 180°C/gas 6. Fry the sausages in a non-stick pan until browned.
- Drizzle the oil into a 30cm x 25cm x 6cm deep roasting tray and heat it in the oven for 5 minutes.
- Put the flour in a bowl, crack in the eggs, then stir in the grated horseradish. Gradually beat in the milk and season.
- Sit the sausages in the hot tray and pour the batter around them. Lay the cherry tomatoes on the vine on top and bake for 30 minutes, until puffed and golden.
Tips from the ZestyPlate Kitchen
- Get the oil properly smoking before the batter goes in, so it rises and crisps at the edges.
- Brown the sausages first for better colour and a deeper flavour.
- Keep the oven door shut while it bakes, or the batter can drop.
- Bring it to the table as soon as it is out, while the batter is high and crisp.
Frequently Asked Questions
The oil and tray need to be smoking hot before the batter goes in, and you must resist opening the oven door while it bakes.
Yes. Resting it, even for 30 minutes or overnight in the fridge, actually helps it rise better.
Onion gravy is a must, with mashed potato and greens or peas to round out the plate.
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