Enjoy our delicious Emmental Cheese & Roasted Onion Barry John Sausages cooked in a traditional Yorkshire pudding batter mix. It’s the perfect pick me up midweek meal or savoury Sunday brunch.

Preparation time: 15 minutes / Cooking time: 45 minutes / Difficulty: easy / Serves: 4


1 500g packet of Emmental Cheese & Roasted Onion Barry John Gourmet Sausages (8 in total)

2 tablespoons of cooking oil

For the batter mix

115g plain flour (do not use self-raising)

½ tsp salt

3 eggs

285ml semi-skimmed milk


Pre heat the oven to 220-230C/445f/gas 8/9

In a medium sized oven dish with deep sides, place and space out the Emmental Cheese & Roasted Onion Barry John Sausages and drizzle over 2 tablespoons of cooking oil over them. Place this dish onto the middle shelf of a preheated oven (ensuring you have removed the top shelf as the batter mix will rise during cooking and you don’t want it to stick to it). Bake the sausages until they are golden brown in colour, approx. 15 minutes.

While the sausages are cooking, make up the batter mix. Put the flour, salt & eggs into a jug (we found using a jug is easier for pouring out the batter mix in a little while) and use an electric whisk to mix. Then gradually add in the milk whisking to get a smooth creamy batter mix. You want it to be a heavy cream consistency not runny. Set the jug aside in the fridge while waiting on the sausages to cook. 

When the sausages are golden in colour, open the oven door, make sure the oil is sizzling hot in the dish, take the dish out, be careful as the oil will be hot. Gently but quickly pour the batter mix over all of the sausages, make sure you cover the whole dish. Be careful as the oil is very hot and the batter mix can cause it to spit & bubble when you are pouring.  Put the dish back into the oven and cook for another 20-30minutes. Do not open the door during cooking as it will cause the batter mix to sink. When cooked, the batter should look risen and golden brown.

We served ours with a mixed salsa salad or you could serve this with a classic red onion gravy.