Apple Bangers With Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble | Donal Skehan | Black P

Ingredients

• Ireland
• Donal Skehan
• 8 Bramley Apple Pork Sausages
• 200g Black Pudding , casing removed & crumbled into bite-size pieces
• 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
• 2 tbsp Rapeseed 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
• Preheat the oven to 180°C / 350°F / Gas Mark 4.
• Break up the black pudding into small pieces. Return the frying pan to the heat and quickly sauté the black pudding for a couple of minutes until sizzling.
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