Pork Sausages with Sage and Cider Gravy with Black Pudding And Leek Mash

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The classic sausage and mash gets a wintry makeover with leeks, black pudding and a cider gravy.

Prep time: 15 mins

Cook time: 30 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

8 fresh chunky premium pork sausages
1 tablespoon oil
2 large sprigs fresh sage, roughly torn
1 onion, peeled and thinly sliced
1 garlic clove, peeled and crushed
125ml cider
100ml hot chicken stock
For the Black Pudding and Leek Mash
900g potatoes, peeled and cut into cubes
30g butter
2 leeks, finely diced
100g black pudding, cut into small cubes

Method

Step 1

For the mash, boil the potatoes in large pan for about 15 minutes until soft.

Step 2

Meanwhile heat the butter in a small frying pan and cook the leeks and black pudding for 2-3 minutes.

Step 3

Drain the potatoes and mash directly into the pan with the leek and black pudding.  Mix well and season if required.

Step 4

In a separate pan heat the oil over moderate heat until hot and gently cook the sausages with the sage, onion  and garlic, turning frequently to avoid sausages catching until golden.

Step 5

Add the cider, bring to the boil, reduce the heat, slowly add the chicken stock and simmer for 3-4 minutes, stirring occasionally to create a tasty gravy.

Step 6

Serve the sausages with the mash.

Method

Step 1

For the mash, boil the potatoes in large pan for about 15 minutes until soft.

Step 2

Meanwhile heat the butter in a small frying pan and cook the leeks and black pudding for 2-3 minutes.

Step 3

Drain the potatoes and mash directly into the pan with the leek and black pudding.  Mix well and season if required.

Step 4

In a separate pan heat the oil over moderate heat until hot and gently cook the sausages with the sage, onion  and garlic, turning frequently to avoid sausages catching until golden.

Step 5

Add the cider, bring to the boil, reduce the heat, slowly add the chicken stock and simmer for 3-4 minutes, stirring occasionally to create a tasty gravy.

Step 6

Serve the sausages with the mash.

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