1. To make the Yorkshire puddings mix the plain flour with seasoning in a bowl.
    2. Whisk in eggs then gradually pour in milk, mixing slowly to prevent lumps forming.
    3. Cover and chill in the fridge for 2 hours.
    4. Make 2 large individual Yorkshire puddings by putting batter in a preheated and oil filled 6” pudding tin and cook for 20-25 minutes at 220ºC (440ºF).
    5. Turn the oven down to 190ºC (380ºF) and cook for 10 minutes to set the bottom of the puddings.
    6. To make the filling – Finely slice onion and sauté in butter until golden brown.
    7. Add chicken or beef stock and simmer until the onions are tender, add Macphie Red Wine Sauce and keep warm.
    8. Place 3 sausages in each pudding, cover with onion and Macphie Red Wine Sauce.
    9. Serve piping hot.


  • 160g plain flour
  • Seasoning
  • Eggs
  • 180ml milk
  • 1 onion
  • Butter
  • 100g chicken or beef stock
  • 300ml Macphie Red Wine Sauce