Pork and Leek Sausages With Black Pudding and Leek Mash
- 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.
- Meanwhile, in a small frying pan, cook black pudding until golden and crispy.
- 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.
- 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.