Onion gravy is a delicious match for this comforting dish of sausages baked in a Yorkshire pudding batter. This recipe first appeared in our October 2011 issue along with Beth Kracklauer’s story, “Butchers’ Banquet”.
- 4 tbsp. unsalted butter
- 2 large yellow onions, sliced
- 1 1⁄2 cups plus 1 tbsp. flour
- 2 cups beef stock
- 1⁄3 cup madeira wine
- 1⁄2 tsp. Worcestershire sauce
- Kosher salt and freshly ground black pepper, to taste
- 2 tsp. dry mustard
- 1 1⁄4 cups milk
- 3 eggs, lightly beaten
- 8 tbsp. rendered bacon fat
- 6 slices prosciutto
- 6 large pork sausages
- Make onion gravy: Heat butter in a 4-qt. saucepan over medium-low heat; add onions, and cook until golden brown, about 40 minutes. Stir in 1 tbsp. flour; add stock, madeira, and Worcestershire. Bring to a boil; cook for 5 minutes. Season with salt and pepper. Set gravy aside.
- Heat oven to 425°. Whisk remaining flour, mustard, and pepper in a bowl. Whisk in milk and eggs; let rest for 15 minutes. Pour 6 tbsp. bacon fat into a 9″ × 11″ baking dish; heat in oven for 10 minutes. Heat remaining bacon fat in a 12″ skillet over medium heat. Wrap 1 slice prosciutto around each sausage; place in skillet, and cook until browned all over, about 8 minutes. Pour batter into hot baking dish; arrange sausages in dish, and bake until golden, 25–30 minutes. Serve with gravy.