Soy-Free Yorkshire Puddings with Sausage and Onion Gravy

Ingredients

• 1 cup All-Purpose Flour
• 3 large Eggs
• 1 cup Dairy-Free Milk
• 2 tablespoons Olive Oil
• 4 links Soy-Free Sausages
• 1 medium Onion
• 2 cups Beef Broth
• 1 tablespoon Cornstarch
• 2 tablespoons Cold Water
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper

Instructions

1. 1In a medium mixing bowl, whisk together the 1 cup of All-Purpose Flour, 3 large Eggs, and 1 cup of Dairy-Free Milk until the mixture is smooth and free of lumps.
2. 2Cover the bowl with the batter and let it rest at room temperature for 15 minutes. Resting allows the gluten to relax, which helps create a lighter, crispier pudding.
3. 3Preheat your oven to 425°F (220°C). While the oven preheats, pour the 2 tablespoons of Olive Oil evenly into the wells of a 12-cup muffin tin or a Yorkshire pudding tin. Place the tin in the preheated oven for 5-7 minutes, until the oil is shimmering and very hot, almost smoking.
4. 4Carefully remove the very hot tin from the oven. Immediately and gently pour the rested batter into each hot, oil-filled well, filling them about two-thirds full. Return the tin to the oven and bake for 20-25 minutes, or until the puddings are dramatically puffed up, deeply golden brown, and crisp; do not open the oven door during baking.
5. 5While the puddings are baking, heat a medium skillet over medium heat. Add the 4 links of Soy-Free Sausages to the skillet and cook for 10-12 minutes, turning occasionally, until they are browned on all sides and cooked through; an instant-read thermometer inserted into the center of a sausage should read 160°F (71°C). Remove the sausages from the skillet and set aside.
6. 6Finely dice the 1 medium Onion. In a medium saucepan, sauté the diced 1 medium Onion over medium heat for 5-7 minutes, stirring occasionally, until it is softened and translucent. Pour in the 2 cups of Beef Broth, then stir in the 1/2 teaspoon of Salt and 1/4 teaspoon of Black Pepper; bring the mixture to a gentle simmer.
7. 7In a small separate bowl, whisk together the 1 tablespoon of Cornstarch and 2 tablespoons of Cold Water until a smooth slurry forms with no lumps. Slowly pour this cornstarch slurry into the simmering gravy in the saucepan, stirring continuously. Continue to simmer and stir for 1-2 minutes until the gravy has visibly thickened to your desired consistency.
8. 8Carefully remove the Yorkshire puddings from the tin. Serve the hot Yorkshire puddings immediately alongside the cooked 4 links of Soy-Free Sausages, generously topped with the warm onion gravy.

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