Pork and Leek Sausages With Black Pudding and Leek Mash |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 4 |
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Pork and Leek Sausages with Black Pudding and Leek Mash Ingredients:
1 lb sausage |
2 lbs potatoes |
2 leeks |
4 ounces black pudding |
1 apple |
1/4 pint cider |
1 sprig thyme |
milk |
butter |
Directions:
1. Place potatoes into a saucepan, cover with water, and boil for about 12-15 minutes until soft. During the last 8-10 minutes, add leeks.
2. Meanwhile, in a small frying pan, cook black pudding until golden and crispy.
3. In a large pan, dry fry pork and leek sausages for 12-15 minutes, until brown and cooked through. During the last 5 minutes of cooking time, add eating apple, skin left on, to the pan and allow to lightly brown. Add cider or apple juice and a sprig of fresh thyme to sausages and allow to bubble until reduced slightly.
4. Drain the potatoes and leeks, and mash with a little milk and a knob of butter. Stir through the black pudding. Serve the sausages with the black pudding and leek mash, apple gravy, and seasonal vegetables.
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