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Method
- 1.Preheat the oven to 180°C / 350°F / Gas Mark 4.
- 2.For the parsnip mash, steam the parsnip for 15-20 minutes until tender. Meanwhile, sauté the leeks in the butter in a frying pan until softened but not coloured. Mash the parsnips and season with salt and pepper, then beat in the sautéed leeks with the mustard and cream.
- 3.For the sage and cider gravy, heat half the rapeseed oil in a large pan and sauté the onion for 10-15 minutes until lightly golden. Stir in the flour and cook for another minute, then gradually add the cider and allow to reduce down by half. Add the sage and then whisk in enough of the apple jelly to taste. Season with salt and pepper and keep warm.
- 4.Heat the remaining rapeseed oil in a large non-stick frying pan and sauté the sausages until lightly golden all over, turning regularly with a tongs. Transfer to a baking tin and place in the oven for another 10 minutes or until cooked through and tender.
- 5.Arrange the parsnip and leek mash on warmed serving plates with the black pudding bangers and spoon over the sage and cider gravy.
Ingredients
- 6 pork & black pudding sausages (454g)
- 675g small parsnips, peeled & cut into small pieces
- 25g butter
- 2 small leeks, trimmed & finely sliced
- 2 tsp dijon mustard
- A splash of cream
- Sea salt and freshly ground white pepper
For the Cider Gravy
- 2 tbsp rapeseed or Yallo oil
- 1 large onion, very finely sliced
- 2 tsp plain flour
- 1 tbsp chopped fresh sage
- 330ml dry cider
- 1 - 2 tsp crab apple jelly
