Gluten Free Sausage and Mash Yorkshire Pudding Wrap - Coeliac Sanctuary

https://www.coeliacsanctuary.co.uk/recipe/gluten-free-sausage-and-mash-yorkshire-pudding-wrap

Posted On: 20th October 2023

If you love a traditional sausage and mash but fancy something a little different, this gluten free sausage and mash Yorkshire pudding wrap is the perfect comfort food. A large homemade gluten free Yorkshire pudding is filled with creamy mashed potato, gluten free sausages and plenty of gravy, then folded up into an indulgent Yorkshire pudding wrap. It's easy to make, seriously comforting and perfect for a cosy dinner.

Ingredients

85g cornflour
3 medium eggs
140ml semi skimmed milk
2tbsp oil

4 gluten free sausages (I used Aldi Pork Chipolatas but used any you prefer)
300g potatoes
40ml milk
200ml gluten free gravy (I used Bisto Gluten Free Beef Gravy)

Preparation Time: 10 Mins
Cooking Time: 40 Mins

This recipe contains

Dairy, Egg, Sulphites

Method

This recipe works pretty much the same way as my normal Yorkshire pudding mix, just in a bigger tray. If you want a no fail gluten free Yorkshire pudding recipe, take a look at my regular yorkie recipe!

1. In a jug beat together the cornflour, eggs and milk, add a little seasoning and set aside for 10-15 mins. Yorkshire pudding mix is always best when left to rest.

2. While letting the mix rest, preheat your oven to gas mark 7/220c. Pour in the oil in a swiss roll tin or a baking tin with sides, place in the oven to heat up, it needs to get to piping hot otherwise your yorkie will not work.

NB: If you would rather use something like Frylight instead of oil you absolutely can. With Frylight, place the tray in the oven as it is DO NOT spray with Frylight beforehand. Heat until piping hot then remove from the oven. Now spray the Frylight on, it almost instantly heats so placing in the oven as you would with oil just burns it therefore you have to preheat the tray on its own.

3. As your oven is heating, fill a saucepan with water and a pinch of salt, peel and chop your spuds and place on a medium heat to cook. Potatoes are done once they are soft (you can test this with a knife as it should easily push into the potato).

4. Once your baking tray is smoking hot, remove from the oven, pour in your Yorkshire pud batter and put back in the oven, bake for 20 mins, and do not open the door at any point as this makes the batter drop. Just trust it will work!

5. While your potatoes and Yorkshire pudding is cooking grill or fry your sausages until browned and cooked through then set aside.

6. Once the 20 mins is up on your Yorkshire pudding, turn down to gas 2/150c and leave for another 5 mins, and no, don't open the door! This 5 mins firms it up to stop it dropping when you remove from the oven.

7. When the potatoes are done, drain off the water and use a potato ricer or masher to mash your potato, add milk and seasoning and mash until nice and creamy.

8. Make up your gravy, I used gluten free Bisto gravy granules from mine but use whatever gluten free gravy you prefer.

9. Remove yorkie from the oven and cut in half (across the short width not long). Place on a plate with bottom side up, spread half the mash potato in the middle and top with 2 sausages, add a little gravy and fold over the two sides, pin together with a cocktail stick if you like. Repeat with the other half of the pudding, mash and sausages.

10. Finish off by pouring any remaining gravy on top and serve with vegetables of choice!

This recipe makes 2 servings
Nutritional info per serving