Prep Time: 15 minutes
Rest time: 30 minutes
Cooking time: 45 minutes
- 1 cup (150g) plain flour
- 4 Free Range Eggs
- 1 cup (250ml) milk (or dairy-free milk alternative)
- 1 tsp Lake Deborah salt
- 8 Chestnut Brae streaky bacon rashers (purchase here)
- 550g Chestnut Brae Cumberland Pork Sausages (purchase here)
- 2 tbs olive oil
- 1/3 cup (80ml) pork stock
- 10 sage leaves
Mushroom & Chestnut Chutney gravy
- 1 tbs olive oil
- 8 mushrooms, thinly sliced
- 2 tbs chestnut flour (or cornflour) (purchase here)
- 1 cup (250ml) pork stock
- 1/2 cup (125ml) extra pork stock
- 1/4 cup (70g) Chestnut Brae’s Chestnut Chutney (purchase here) -can use Caramelised Onion Balsamic Jam as an alternative
- Place the flour, eggs, milk and salt in a blender and blend until smooth. Transfer to a jug and cover.
- Set aside for 30 mins to rest.
- Meanwhile, preheat oven to 220°C. Wrap 1 bacon rasher around each sausage. Place in a 4cm-deep, 25cm x 35cm roasting pan. Drizzle with oil. Roast for 20 mins or until the bacon starts to brown.
- While the sausages are cooking, to make the mushroom and Chestnut Chutney gravy.
- heat the oil in a medium saucepan over medium heat. Add the mushroom. Cook, stirring occasionally, for 6-8 mins or until golden.
- Add the chestnut flour and cook, stirring, for 1-2 mins or until grainy. Slowly add the stock stirring constantly, until smooth and combined.
- Bring to a simmer and cook for 2 mins or until the gravy thickens.
- Add the chutney and cook, stirring, for 2 mins or until well combined and heated through. Cover to keep warm.
- Add stock to the Yorkshire pudding batter and stir to combine. Pour the batter into the pan. Arrange the sage on top.
- Bake for 25 mins or until golden and puffed.
- Season. Serve with the gravy.
Serving suggestion: with boiled peas and sage leaves