Cranberry Sausage Yorkshire Pudding

With cranberries back in the produce department, we wanted to give you a new way to us these tart little guys, and a way that doesn’t have all that added sugar. This combination of sausage and cranberry is unexpected yet beautiful. The tartness of the cranberries cuts the fat and richness of the sausage and makes an excellent quick dinner with a spinach salad.

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Cranberry Sausage Yorkshire Pudding
Serves 4 with a side salad
Course Main Dish
Servings
Ingredients
  • 2 large eggs
  • 1 cup milk
  • 1/8 teaspoon salt
  • 1 cup flour
  • 1/2 teaspoon dried thyme
  • 4 tablespoons sunflower, peanut or other high-heat oil
  • 2 tablespoons orange marmalade
  • 1 cup cranberries
  • 1 apple, diced (optional)
Course Main Dish
Servings
Ingredients
  • 2 large eggs
  • 1 cup milk
  • 1/8 teaspoon salt
  • 1 cup flour
  • 1/2 teaspoon dried thyme
  • 4 tablespoons sunflower, peanut or other high-heat oil
  • 2 tablespoons orange marmalade
  • 1 cup cranberries
  • 1 apple, diced (optional)
Instructions
  1. Preheat the oven to 450 degrees F and position a rack in the middle of the oven. Place a medium-sized baking dish on the rack to heat.
  2. Beat together the eggs, milk, salt, flour and thyme. Allow to rest for 20 minutes. This could be made ahead of time and allowed to hang out in the fridge until ready. Just beat together again and allow to warm to room temperature before using.
  3. Cut the sausage links into quarters. In a medium-sized pan, brown the sausage pieces in 1 tablespoon of oil over medium-high heat. When brown, turn off the heat and add in the marmalade and cranberries. Toss to coat.
  4. Add the remaining 3 tablespoons oil to the baking dish in the oven. Return to the oven for just a minute or two to heat. Add in the sausage and cranberry mix and return to the oven for another couple of minutes. Everything should be extremely hot. When ready, carefully pour the batter into the baking dish and return to the oven as quickly as possible. Bake about 12 minutes. Check to see if it has risen and turned golden brown. If not quite done, bake another couple of minutes and continue checking until ready.
  5. Serve immediately.
Recipe Notes

*Adapted from Nigel Slater.

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