Ingredients
Serves 4
Goldenfry Yorkshire Pudding Mix
Sunflower oil
2 eggs
8 chipolata sausages
Fresh thyme
Goldenfry Onion Gravy
Method
Preheat the oven to 220°C/Gas Mark 7.
Using the sunflower oil, generously grease 2 baking tins (roughly 20cm wide).
Untwist 4 sausages allowing them to still be connected and squeeze the meat through the gaps to make one long sausage .
Coil the sausages to make a small circle and place in the centre of the tin.
Repeat this again using 4 sausages for the other tin and place both in the oven for 10 minutes .
Whilst they are cooking, whisk the Yorkshire pudding mix in a mixing bowl with 2 eggs and 220ml of water.
Once 10 minutes is over, remove the tins from the oven.
Make sure the sausages are loose from the bottom of the tin and then carefully pour half the batter into each tin and sprinkle some fresh thyme on top.
Cook for another 15 minutes until golden brown and enjoy severed with veg of your choice and Goldenfry onion gravy!