Uploaded March 2025 | Updated September 2026, 2 weeks ago
Thank you Helix Sleep for sponsoring! Visit helixsleep.com/ragusea to get 20% off your mattress. Offers subject to change. #helixsleep
***RECIPE, MAKES 6***
3 sausages
3 eggs
3/4 cup milk
3/4 cup flour
1 shallot
fresh herb
stock
butter
garlic powder
salt
pepper
Worcestershire sauce
Soy sauce
Beat the flour until the eggs until smooth, followed by the milk and whatever seasonings you want (I like a big shake of garlic powder and a pinch of salt). Let the batter sit at least 15 minutes while you're doing other stuff.
Cut each sausage in two and put half a sausage at the bottom of each cup in a standard six-muffin tin (not a cupcake tin!), put the tin in a cold oven and get it heating to 500ºF/260ºC. After some fat has rendered out of the sausages, roll each one around in the grease to get them coated.
While the sausages are cooking you can start your gravy. Chop the shallot and fry it in a big knob of butter until very brown, then stir in enough flour to make a paste. Let this roux fry golden brown before you start slowly whisking in enough stock to get the gravy thickness you want. Flavor with Worcestershire, soy sauce, seasoning to taste.
When the sausages are about cooked, pour an equal amount of batter into each cup, about 2/3rds of the way up. Try to avoid dripping batter on the surface of the sausages (for cosmetic reasons). Bake until the puddings stop expanding, and then give them a few minutes more to make sure the interiors are cooked. Be aware that they will deflate as soon as you take them out of the oven.
Garnish the puddings with gravy and fresh herbs.
Thank you Helix Sleep for sponsoring! Visit helixsleep.com/ragusea to get 20% off your mattress. Offers subject to change. #helixsleep
***RECIPE, MAKES 6***
3 sausages
3 eggs
3/4 cup milk
3/4 cup flour
1 shallot
fresh herb
stock
butter
garlic powder
salt
pepper
Worcestershire sauce
Soy sauce
Beat the flour until the eggs until smooth, followed by the milk and whatever seasonings you want (I like a big shake of garlic powder and a pinch of salt). Let the batter sit at least 15 minutes while you're doing other stuff.
Cut each sausage in two and put half a sausage at the bottom of each cup in a standard six-muffin tin (not a cupcake tin!), put the tin in a cold oven and get it heating to 500ºF/260ºC. After some fat has rendered out of the sausages, roll each one around in the grease to get them coated.
While the sausages are cooking you can start your gravy. Chop the shallot and fry it in a big knob of butter until very brown, then stir in enough flour to make a paste. Let this roux fry golden brown before you start slowly whisking in enough stock to get the gravy thickness you want. Flavor with Worcestershire, soy sauce, seasoning to taste.
When the sausages are about cooked, pour an equal amount of batter into each cup, about 2/3rds of the way up. Try to avoid dripping batter on the surface of the sausages (for cosmetic reasons). Bake until the puddings stop expanding, and then give them a few minutes more to make sure the interiors are cooked. Be aware that they will deflate as soon as you take them out of the oven.
Garnish the puddings with gravy and fresh herbs.
