A great winter warmer. Easy to make, and is sure to keep the whole family happy. Serve with mash and seasonal veg. Serves 4.


  • 4 heaped tbsp flour (150g)
  • ½ tsp salt
  • 2 eggs, beaten
  • Sage, crushed and diced
  • 275 full fat milk
  • For the toads: 1 heaped tbsp lard or goose/duck fat
  • 8 Jack & Eddie’s Finest Pork Sausages
  • 1 large onion, sliced


  1. Preheat the oven to 180C.
  2. To make the batter. Add the flour into a bowl and whisk the flour lightly to get rid of any lumps, then add the salt and sage. Make a well in the middle and add the eggs. Work the eggs into the flour, then gradually add the milk. Alternatively, put everything in a food processor and blitz until smooth. Leave to stand for an hour.
  3. Put the lard or goose/duck fat into a rectangular roasting tin or oven dish (around 30cm x 20cm) and heat until smoking. Add the Jack and Eddie’s sausages and cook for 10 minutes.
  4. Bring a small saucepan of water to the boil. Add a pinch of salt and the onions. Simmer for 3 minutes, then drain.
  5. Add the onions to the sausages, spreading evenly around the tin and turning the sausages occasionally. Roast for a further 20 minutes, stirring regularly to make sure the onions are cooking evenly.
  6. Turn the oven up to 200C. Pour in the batter around the sausages and onions, making sure everything is well spaced out. Bake for a further 30 minutes until the Yorkshire pudding has risen and is a dark golden brown.