Cooking Comfort Food For The Whole Family

Tonight, I cooked for the family again, and I cooked my Sausage Mushroom Yorkshire Puddings.

I adore this dish - it has something for everyone: - stodgey yorkshire pudding, smooth tomato sauce, beautiful vegetables and meaty sausages.  Before I go any further, a yorkshire pudding is basically no different from the American popover.

It’s so simple -
Start cooking a portion of yorkshire puddings per person so they’ll be ready at the same time as the other things.
Fry off your sausages, two small ones per person, in just enough oil to stop them sticking, for about 10 minutes.  Remove from the pan.
Fry off the vegetables of your choice - my favourite is mushrooms - about 5 minutes.
Add in two big spoons (per person) pre-made tomato-based sauce, and bubble for 5 minutes.
Chop the sausages and return them to the sauce and veg.
Plate up the yorkshire puddings.
Spoon the sauce/veg/sausage mix into the yorkshires.

I love the adaptability of this dish:
Although I always put mushrooms in it (I like buying big sacks of dried), you can use in-season vegetables.
Vegetarians can either use veggie sausages or double the amount of vegetables.
Vegetarians within a family of meat-fans can have their sauce served up before the sausages go in.
Tiddlies can easily have a half portion.
Small eaters can have one pudding but normal amount of veg/sausage/sauce.
If you don’t like yorkshire puddings, or can’t make/buy them, serve on crusty bread.

It couldn’t be easier or more adaptable!
But what I love most about it is it’s really cheap to make - especially since you can choose cheap sausages if you like them.
The one thing is - don’t use skinless sausages, because the texture just isn’t right.
And everyone always loves it!  Photo coming soon - camera needs replacing