Serves 4Pork-And-Leek-Sausages-With-Black-Pudding-And-Leek-Mash

Cooking time 25 mins



2 packs of Pork and leek sausages

900g (2lb) Potatoes

2 Leeks, sliced

100g (4oz) Black pudding

1 Eating apple, cored with skin left on

150ml (1/2pt) Cider or apple juice

1 Sprig fresh thyme

1 Splash of milk

1 Knob of butter


Cooking instructions

Peel 900g (2lb) potatoes and cut into chunks. Place into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes add 2 leeks, sliced.

Meanwhile in a small frying pan cook 100g (4oz) black pudding, cut into cubes until golden and crispy.

In a large pan dry-fry 450g (1lb) pork and leek sausages for 12-15 minutes until cooked through. During the last 5 minutes of cooking time add 1 eating apple, cored but skin left on, to the pan and allow to lightly brown.

Add 150ml (¼pt) cider or apple juice and a sprig of fresh thyme to sausages and allow to bubble until reduced slightly.

Drain the potatoes and leeks, and mash with a splash of milk and a knob of butter. Stir through the black pudding.


Serving suggestion

Serve the sausages with the black pudding and leek mash, apple gravy and seasonal green vegetables of your choice.


Recipe and image courtesy of Lovepork