Pork and Leek Sausages With Black Pudding and Leek Mash

• 1 lb sausage
• 2 lbs potatoes
• 2 leeks
• 4 ounces black pudding
• 1 apple
• 14 pint cider
• 1 sprig thyme
• milk
• butter

1. Place potatoes into a saucepan, cover with water, and boil for about 12-15 minutes until soft.
2. During the last 8-10 minutes, add leeks.
3. Meanwhile, in a small frying pan, cook black pudding until golden and crispy.
4. In a large pan, dry fry pork and leek sausages for 12-15 minutes, until brown and cooked through.
5. During the last 5 minutes of cooking time, add eating apple, skin left on, to the pan and allow to lightly brown.
6. Add cider or apple juice and a sprig of fresh thyme to sausages and allow to bubble until reduced slightly.
7. Drain the potatoes and leeks, and mash with a little milk and a knob of butter.
8. Stir through the black pudding.
9. Serve the sausages with the black pudding and leek mash, apple gravy, and seasonal vegetables.

sausage, potatoes, leeks, black pudding, apple, cider, thyme, milk, butter

Taken from www.food.com/recipe/pork-and-leek-sausages-with-black-pudding-and-leek-mash-494026 (may not work)