Pork Sausages with Black Pudding and Leek Mash

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.

June 12, 2016
: 4
: 15 min
: 1 hr
: 1 hr 15 min
: Easy

I always find leeks and apple go so well with pork, and the addition of black pudding adds a richness to the mash.


  • 400g Dukeshill Pork Sausages
  • 800g Potatoes, peeled & diced
  • 2 leeks, sliced
  • 25g Butter
  • 125g Dukeshill Black Pudding, skinned and diced
  • 1 eating apple, cored and sliced
  • 150ml cider or apple juice
  • 1 sprig of thyme (leaves only)
  • Milk for mashing
  • Butter for mashing
  • Seasoning
  • 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.