Sausage and Mash in a Yorkie by Chef Philli

0 Ratings
Servings 8 people



  • 100g Plain flour
  • 250ml Whole milk
  • 3 Eggs
  • 1tsp Salt


  • 3Tbs Beef dripping / goose or duck fat
  • 16 8cm Vienna Pork Mini Frankfurters from The Sausage Man
  • 400g Lamb Weston mashed potatoes
  • 100g Butter
  • 10g Chives, chopped
  • 1tsp Salt
  • 200ml Gravy


Sausage and Mash, Toad in the Hole, with a twist, all in one!

  1. Make the batter by blitzing all the ingredients with a stick blender and leaving to rest for at least an hour
  2. Preheat the oven to 200°C / Fan 180°C.  Divide the dripping or fat between 16 muffin holes and place in the oven to heat up
  3. Once the fat is smoking, add a Vienna Pork Mini Frankfurter to each hole and roast for 15 minutes
  4. Divide the batter between the muffin holes and cook for a further 15 minutes until golden brown – do not open the oven in this time!
  5. Meanwhile, heat the mash according to pack instructions and mix in the butter, chives and salt
  6. Before serving, add a scoop of mash to the Yorkies and offer the gravy on the side