100ml beef drippings, lard, shortening, or vegetable oil
6 sprigs rosemary
6 baked potatoes (1 hr at 200C)
100g butter, in chunks
6 small onions, sliced
2 tbsp flour
2 tbsp wholegrain mustard
500ml chicken stock
You can make the batter up to two days in advance. Keep it in the fridge but bring it to room temperature before you use it. Or make it just before you need it, and let it rest for 30 minutes (not in the fridge) before you use it.
Put the flour and salt into a mixing bowl. Add one egg at a time and whisk through, then whisk in the milk and water - slowly, to avoid lumps. Let it stand for 30 minutes - or up to two days, in the fridge.
30 minutes before you want to eat, put 1 tsp of dripping or vegetable oil, and one sausage, into each muffin tin, then put in the oven for 10 minutes at 220C.
When the sausages have started to brown and the oil is smoking, carefully remove the muffin tray from the oven and add a sprig of rosemary to each - then fill ¾ full with your batter mix.
Return to the oven and cook for 15-20 minutes.
Meanwhile, make your onion gravy. A 2 tbsp fat or oil to a pan and brown your sliced onions. Sprinkle over the flour, and stir quickly to form a paste. Add stock bit by bit, stirring constantly to avoid lumps. Stir in the mustard and let it simmer for 5 minutes.
Split open the hot baked potatoes and put the hot flesh through a potato ricer into a saucepan. Use a wooden spoon to mash it, then stir in the chunks of butter. Taste for seasoning then cover until you’re ready to serve.
When the Yorkshire puddings are fully risen, remove from the oven and serve immediately with mash and onion gravy.