Pork and Leek Sausages With Black Pudding and Leek Mash

Pork and Leek Sausages with Black Pudding and Leek Mash

• Ready In: 34 mins
• Serves: 4

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.