Pork Sausages with Sage and Cider Gravy with Black Pudding And Leek Mash

Method

Step 1

Peel potatoes. Place into a pan, cover with water, season with salt and boil for about 15 minutes until soft.

Step 2

Meanwhile in a small frying pan cook the diced leeks and black pudding in the butter.

Step 3

Drain the potatoes and mash with a potato ricer directly into the pan with the leek and black pudding.

Step 4

Mix well and season if required now divide the mixture in to 8 equal pieces and form into “fishcake” sized rounds. Pat down with a palette knife so they are even all over. Set in the fridge for 30 minutes until firm.

Step 5

Pass the potato cakes through the plates with the flour first, then the eggs and finally the breadcrumbs, these cakes should now get seasoned and then shallow fried in a little oil.

Step 6

Heat oil in a pan and gently pan cook sausages with sage, onion rings and garlic, turning frequently to avoid sausages catching until well golden.

Step 7

Add a slosh of cider and allow to boil and reduce slightly then add the brown chicken stock to create a tasty gravy.

Step 8

Serve sausages with a little sprig of watercress to finish.