Sausage and Mushroom Yorkshires

Ingredients:

• 500g/1lb2oz sausages

• 3 tbsp vegetable oil

• 2 onions, sliced

• 200g/8oz chestnut mushrooms, cut in quarters

• 1 tbsp plain flour

• 1 tbsp tomato purée

• 290ml/½ pint vegetable stock

• ½ tsp dried rosemary

• 1 packet (8) ready-made individual Yorkshire puddings

• small savoy cabbage or half a large one, shredded finely

Preheat the oven to 200C/400F/Gas 6. Brush the sausages with 1 tbsp of the oil, put in a roasting tin and bake for 30 minutes, turning them a couple of times, until browned.
Heat the rest of the oil in a large pan. Fry the onions over a medium heat for 10 minutes until browned, stirring occasionally. Tip in the mushrooms and cook until softened, then stir in the flour and cook for 2 minutes. Stir in the tomato purée, stock and rosemary and simmer for 5-7 minutes until thickened. Season to taste.
Heat the Yorkshire puddings on a baking sheet in the oven for 6 minutes.
Finely shred the cabbage with a sharp knife. Cook the cabbage in a large pan with a little boiling salted water, tightly covered, for 2-3 minutes. Drain well. Alternatively, put it in a microwave on high for 2-3 minutes.
Cut each sausage in six pieces and add them to the onion gravy. Spoon the sausage mixture in the hot Yorkshire puddings and serve with the cabbage.

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