PORK SAUSAGES WITH BLACK PUDDING AND LEEK MASH
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.
Step 2 Meanwhile, melt the butter in a pan and fry the black pudding until crispy.
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.
Step 4 Add the cider and thyme to the pan and leave to bubble until reduced slightly.
Step 5 Drain the potatoes and leeks and mash with a little butter and milk. Stir through black pudding. Season to taste.
Step 6 Serve the sausages in their apple gravy with the black pudding and leek mash and seasonal greens.