Fun Cooking: Pork Sausage with Sage & Cider Gravy, Black Pudding and Leek Mash


Serves 4
Takes about 30 mins


  • 8 Chunky premium pork sausages
  • 15ml (1tbsp)    Oil
  • 2 Large sprigs fresh sage, roughly torn
  • 1 Onion, peeled and thinly sliced
  • 1 Clove garlic, crushed
  • 125ml (¼pt)    Sweet cider or apple juice

Black Pudding and Leek Mash:

  • 100g (4oz) Black pudding, cut into cubes
  • 900g (2lb) Potatoes, peeled and cut into cubes
  • 2 Leeks, sliced
  • Splash milk
  • Knob of butter


  1. Peel potatoes.  Place into a pan, cover with water and boil for about 15 minutes until soft.  During the last 8-10 minutes add leeks.  Meanwhile in a small frying pan cook black pudding until crisp.
  2. Drain the potatoes and leeks, and mash with a splash of milk and a knob of butter.  Stir through the black pudding.
  3. 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.
  4. Add a slosh of cider and allow to boil and reduce slightly to create a thin tasty gravy.  (If the gravy is a little too bitter add a small pinch of sugar.)
  5. Serve sausages with a mound of mash and moat of gravy!!
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Pork Sausage with Sage & Cider Gravy, Black Pudding and Leek Mash
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