A Spanish twist on a Yorkshire Classic


  • 125g plain flour
  • 2 whole eggs
  • 150ml milk mixed with 150ml water
  • teaspoon wholegrain mustard
  • Pinch of smoked paprika or chili powder
  • 4 sundried tomatoes
  • 6 sausages
  • 60g chorizo
  • Oil
  • A cooker


  1. Roughly chop the tomatoes
  2. Dice the chorizo
  3. Make the batter by whisking the sundried tomatoes, flour, mustard, eggs, milk, water and paprika/chili.
  4. Place the diced chorizo and sausages in a deep sided baking tray and put in a hot oven (200C) for 20 mins
  5. Remove from the oven and take out the sausages and chorizo from the baking tray.
  6. Some oil will have leaked out of the sausages and chorizo. Add more oil if needed to make a thin layer on the base and return the tray to the oven for 5mins
  7. Pour the batter into the tray after this time and then drop in the sausages and chorizo cubes.
  8. Cook in the oven and cook for a further 40mins until the batter is risen and brown.
  9. Scoff
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