2016 Create & Cook Winning recipe – Scott’s Hampshire Goat Sausages with Yorkshire Puddings - Serves 2



300g local goat shoulder meat

30ml water

1tsp home grown thyme, finely chopped

1tsp home grown rosemary finely chopped

25g redcurrants

50g rusk

Sausage skins


30ml Cold Pressed rapeseed oil

35g plain flour

1 large Claytons egg, beaten

35ml milk

Pinch of thyme

75g Rosary goat’s cheese, diced


1 Bramley apple

25g redcurrants

25g sugar

1 tbsp water


1. Using a sausage machine, mince the goat meat. Mix with the water, herbs, redcurrants and rusk and load into the sausage machine tray.

2. Load the sausage skins on to the machine and push through the meat mixture making 6 – 8 sausages.

3. Pre-heat the oven 200C, Gas mark 6.

4. When ready put the sausages on to a baking tray and cook for 15 – 20 minutes until golden brown.

Full Method


1. Pre heat oven 220C, Gas mark 7. Pour the rapeseed oil into a Yorkshire pudding tin, place into the oven.

2. Sieve the flour into a bowl.

3. Whisk in the egg and milk, until smooth. Fold in 25g goat’s cheese and the thyme.

4. Remove the tin from the oven. Carefully pour in the Yorkshire pudding mixture. Cook for 15 minutes until well risen and golden brown.

5. Remove from the oven, put the remaining goat’s cheese in the centre of each Yorkshire pudding.


1. Peel and slice Bramley apple and put into a saucepan.

2. Add redcurrants, sugar and water.

3. Cook until soft. Leave on one side to cool.


Serve the sausages with the Yorkshire puddings, the apple and redcurrant sauce, seasonal local vegetables and gravy.

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