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

Method

Step 1

For the mash, boil the potatoes in large pan for about 15 minutes until soft.

Step 2

Meanwhile heat the butter in a small frying pan and cook the leeks and black pudding for 2-3 minutes.

Step 3

Drain the potatoes and mash directly into the pan with the leek and black pudding.  Mix well and season if required.

Step 4

In a separate pan heat the oil over moderate heat until hot and gently cook the sausages with the sage, onion  and garlic, turning frequently to avoid sausages catching until golden.

Step 5

Add the cider, bring to the boil, reduce the heat, slowly add the chicken stock and simmer for 3-4 minutes, stirring occasionally to create a tasty gravy.

Step 6

Serve the sausages with the mash.