Pork Sausages with Sage and Cider Gravy With Black Pudding And Leek Mash
Not too tricky
- 8 Chunky premium pork sausages
- 15ml (1 Tbsp) Oil
- 2 Large sprigs fresh sage, roughly torn
- 1 Onion, peeled and thinly sliced
- 1 Clove garlic, crushed
- 125ml (¼pt) Cider
- 100 ml brown chicken stock
Black Pudding and Leek Mash:
- 100g (4oz) Black pudding, cut into small cubes
- 900g (2lb) Potatoes, peeled and cut into cubes
- 2 Leeks finely diced
- 30g butter
- 2 beaten eggs
- 100g flour
- 100g fresh breadcrumbs
Prepare Mash: Peel potatoes. Place into a pan, cover with water, season with salt and boil for about 15 minutes until soft.
Meanwhile in a small frying pan cook the diced leeks and black pudding in the butter.
Drain the potatoes and mash with a potato ricer directly into the pan with the leek and black pudding.
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.
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.
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.
Add a slosh of cider and allow to boil and reduce slightly then add the brown chicken stock to create a tasty gravy.
Serve sausages with a little sprig of watercress to finish.