DukesHill Ingredients
400g Dukeshill Pork Sausages
Regular price
Regular price £0.00 Sale price £4.95
125g Dukeshill Black Pudding, skinned and diced
Regular price
Regular price £0.00 Sale price £4.95
Other Ingredients
800g Potatoes, peeled & diced
2 leeks, sliced
25g Butter
1 eating apple, cored and sliced
150ml cider or apple juice
1 sprig of thyme (leaves only)
Milk for mashing
Butter for mashing


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My Pork Sausages with Black Pudding and Leek Mash recipe served with apple gravy takes the humble classic “bangers and mash” and elevates them into a quick and easy supper dish fit for a King.
Category Dinner
Serving 4
Prep Time 15 minutes
Cook Time 1 hours


  1. Step 1 Cook the potatoes for 15 minutes in a pan of boiling, salted water until soft. During the last 10 minutes add the leeks.

  1. Step 2 Meanwhile, melt the butter in a pan and fry the black pudding until crispy.

  1. Step 3 Fry the sausages for 15-20 minutes over a medium heat. For the last 5 minutes add the apple to the pan and allow to lightly brown on both sides.

  1. Step 4 Add the cider and thyme to the pan and leave to bubble until reduced slightly.

  1. Step 5 Drain the potatoes and leeks and mash with a little butter and milk. Stir through black pudding. Season to taste.

  1. Step 6 Serve the sausages in their apple gravy with the black pudding and leek mash and seasonal greens.

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