Pork and Leek Sausages With Black Pudding and Leek Mash

1. 1

   Place potatoes into a saucepan, cover with water, and boil for about 12-15 minutes until soft.

2. 2

   During the last 8-10 minutes, add leeks.

3. 3

   Meanwhile, in a small frying pan, cook black pudding until golden and crispy.

4. 4

   In a large pan, dry fry pork and leek sausages for 12-15 minutes, until brown and cooked through.

5. 5

   During the last 5 minutes of cooking time, add eating apple, skin left on, to the pan and allow to lightly brown.

6. 6

   Add cider or apple juice and a sprig of fresh thyme to sausages and allow to bubble until reduced slightly.

7. 7

   Drain the potatoes and leeks, and mash with a little milk and a knob of butter.

8. 8

   Stir through the black pudding.

9. 9

   Serve the sausages with the black pudding and leek mash, apple gravy, and seasonal vegetables.

* Per serving · 4 servings · Values may vary.

No additional tips available.