clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Cranberry Sausage Yorkshire Pudding

  • Author: Steve
  • Prep Time: 20
  • Cook Time: 20
  • Total Time: 40 minutes
  • Yield: 3-4 servings 1x


Enjoy the pleasant bitterness of fresh cranberries with sausages and thyme in this quick English dinner recipe.


  • 2 tablespoons sunflower, peanut, or other high-heat oil
  • 3 large eggs
  • 1 1/4 cups milk
  • 1/4 teaspoon salt
  • 1 1/2 cups flour
  • 1/2 teaspoon baking powder
  • 1 tablespoon fresh thyme or ½ teaspoon dried
  • 4 sausages, such as the red wine and garlic from Vermont Salumi
  • 2 tablespoons marmalade or jelly, such as orange or apricot
  • 1 cup fresh cranberries


Preheat the oven to 450 degrees F and position a rack in the middle of the oven. Take out a medium-sized baking dish, pie plate, or muffin tin and put it in the oven to heat up.

Beat together the eggs, milk, salt, flour, baking powder, and thyme. This batter could be made ahead of time and allowed to hang out in the fridge until ready. Just beat it together again and allow it to warm to room temperature before using.

Cut the sausages into thirds. In a pan, brown the sausage pieces in 1 tablespoon of oil over medium-high heat. When browned, about 5-10 minutes, turn off the heat, and toss in the marmalade and cranberries to coat.

Take your hot pan out of the oven and carefully brush it with the remaining tablespoon of oil. Add in the sausages and cranberries, dividing it up if using a muffin tin. Carefully pour the batter over top and return to the oven as quickly as possible. Bake about 15 minutes or golden brown and puffed. Try to use your oven light to see into the oven and avoid opening the door until they look ready. 

Serve immediately with a green salad.


The pudding will start to deflate as soon as you take it out of the oven. Don't worry, that's normal! Just serve immediately for the best presentation.

The cooking time will vary based upon your baking dish or muffin tin. It will be higher for a larger dish and lower for smaller sized portions.

I've found that smaller sized puddings rise better than one larger one. I like the size of the six portions in the King Arther Flour hamburger bun pan. But I think a standard 12 serving muffin tin works fine, too. You may just need to cut the sausages into quarters instead of thirds to fit.

The recipe is adapted from Nigel Slater.

  • Category: Dinners
  • Method: Baking
  • Cuisine: English

Keywords: sausage, thyme, cranberries