Twelve 1/4-pound English-style banger pork sausages (or breakfast sausages or your favorite bratwurst)
Gravy
Your favorite brown gravy mix or left-over roast turkey gravy
Giant Yorkshire Puddings
All-purpose flour, equal amount by volume as the eggs
Mashed Potatoes
Kosher salt
Gravy
Sliced onions, optional
Giant Yorkshire Puddings
Generous pinch kosher salt
Mashed Potatoes
1 cup half-and-half
Giant Yorkshire Puddings
Whole milk, equal amount by volume as the eggs
Mashed Potatoes
6 tablespoons unsalted butter
Giant Yorkshire Puddings
3 tablespoons canola oil (or any oil with a high smoke point)
Mashed Potatoes
Freshly ground black pepper
Instructions
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
To assemble: Place the giant Yorkshire pudding in the middle of a large dinner plate, fill with a generous heap of mashed potatoes, top with 2 crossed sausages and flood the entire dish with lashings of gravy. Serve immediately.
Gravy: Make a brown gravy according to packet instructions or reheat your left-over roast turkey gravy in a pan. Caramelize and add onions if an onion gravy is desired.
For the sausages: Pan-fry the sausages over medium heat, turning frequently to brown evenly.
Once the potatoes are tender, drain in a colander, return to the large pot and add the half-and-half mixture. Mash with a potato masher until smooth. Taste for seasoning and adjust the consistency, using more half-and-half if necessary. They should be loose without being runny. Keep warm until serving.
In a separate pot, gently heat the half-and-half, butter, and some salt and pepper until warmed through.
Meanwhile, for the mashed potatoes: Peel and dice the russet potatoes into equal pieces about 1-inch square. Put the potatoes into a large pot, cover with cold salted water and bring to a boil on high heat. Once boiling, reduce the heat to a simmer.
When ready, remove the pans from the oven and allow the puddings to cool slightly to set for a couple of minutes before removing. Serve immediately.
Remove the batter from the fridge and stir gently if the mixture has separated. Working extremely quickly to retain the heat in the oiled pans, split the batter mixture evenly among the 6 pans and return them quickly to the oven. Bake until puffed up and golden brown, about 25 minutes. Don't be tempted to sneak a peek for at least 22 minutes, as partially risen puddings will collapse and be ruined.
Working quickly to avoid the pans losing heat, pull them from the oven, split the oil evenly between the 6 pans and return them to the oven for another 15 minutes.
Preheat the oven to its highest setting (but no more than 500 degrees F). Put six 6-inch empty round cake pans on a sheet tray and into the hot oven and allow them to heat through for 15 minutes.
Cover the mixture with plastic wrap and allow to rest in the fridge for at least 30 minutes or up to overnight.
Add the flour and salt and whisk to create a paste. Add one-third of the milk and whisk until completely incorporated. Add another third and incorporate fully. Add the remaining third and incorporate completely. The batter should resemble heavy cream in consistency. Add more milk if required.
For the giant Yorkshire puddings: In a large mixing bowl, whisk the eggs lightly.
