Filled Yorkshire Pudding

Ingredients

• 60 g flour
• 1 pinch salt
• 1 egg
• 75 ml milk
• 15 g clarified butter
• 3 corn cobs
• 6 small sausages
• 1 tbsp Vegetable oil
• 200 ml dark beer
• 300 ml meat stock
• 1 tsp Cornstarch
• Salt
• Pepper
• 1 pinch ground cumin

Instructions

1. 1.

   Preparation

2. 2.

   Preheat the oven to 200°C (400°F) with both top and bottom heating. Sift the flour into a bowl. Season with salt and beat in the egg. Pour about 3 tbsp water over it, then gradually add milk while stirring until a smooth, thick batter forms. Let rest while you spread the clarified butter into six cups of a pudding or muffin tin. Allow the oven to heat for 5-10 minutes.

3. 3.

   Cooking

4. 4.

   Carefully pour the batter into the cups. Bake in the oven for 25-30 minutes until golden brown and airy.

5. 5.

   Corn

6. 6.

   Trim the corn and place it in a steamer basket. Add about 150 ml water to a pot, set the basket on top, and cover. Bring to a boil and steam for about 7 minutes until the second ring appears. Quickly drain and remove the corn. Slice kernels off the cob with a sharp knife.

7. 7.

   Sausages

8. 8.

   Cut the sausages into pieces and brown them in hot oil from all sides. Remove and deglaze the pan with beer and stock. Simmer gently for about 10 minutes. Dissolve the cornstarch in a little water and use it to thicken the sauce. Stir in the sausages and corn, warm briefly, and season with salt, pepper, and cumin.

9. 9.

   Serving

10. 10.

    Arrange the puddings with the sausage-corn sauce and serve. Offer salad on the side as desired.