Breakfast Brunch Lunch

Sausages with Black Pudding & Leek Potato Cakes

20 prep, 30min cook

Serves 0

Ingredients

900g potatoes, peeled and cut into cubes

2 leeks, washed and finely diced

100g black pudding, cut into small cubes

25g butter

2 free-range eggs, beaten

100g flour

100g fresh breadcrumbs

Oil, for frying

400g chunky premium pork sausages

2 large sprigs fresh sage, roughly torn

1 onion, peeled and thinly sliced

1 garlic clove, peeled and crushed

125ml cider

100ml pork stock

Watercress to garnish

Method

Start by preparing the mash. Peel the 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. Divide the mixture into 8 equal amounts and shape into fishcakesized rounds. Pat down with a palette knife so they are even all over. Set in the fridge for 30 minutes until firm.

Place the beaten egg, flour and breadcrumbs on three separate plates. Dip each potato cake in the flour first, then the eggs and finally the breadcrumbs. Shallow fry the cakes in a little oil and then keep warm.

Heat a tablespoon of oil in a pan and gently pan fry the sausages with the sage, onion rings and garlic. When the sausages are cooked through and golden brown remove to one side, then add the cider to the pan and allow to boil to reduce the liquid slightly. Finally add the pork stock to create a tasty gravy. Serve the sausages with the cider gravy, potato cakes and a little sprig of watercress to finish.