Young or Old, you can never get tired of a good hearty plate of Bangers & Mash with gravy! We know you don't really need a recipe for this but we wanted to share Donal Skehan's modern twist on this family favourite using some the best Irish ingredients.
- 8 Bramley Apple Pork Sausages
- 200g Black Pudding, casing removed & crumbled into bite-size pieces
For the Parsnip Mash
- 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
For the Cider Gravy
- Preheat the oven to 180°C / 350°F / Gas Mark 4.
- For the parsnip mash, steam the parsnip for 15-20 minutes until tender. Meanwhile, sauté the leeks in the butter in a frying pan until softened but not coloured. Mash the parsnips and season with salt and pepper, then beat in the sautéed leeks with the mustard and cream.
- For the sage & cider gravy, heat half the rapeseed oil in a large pan and sauté the onion for 10-15 minutes until lightly golden. Stir in the flour and cook for another minute, then gradually add the cider and allow to reduce down by half. Add the sage and then whisk in enough of the apple jelly to taste. Season with salt and pepper and keep warm.
- Heat the remaining rapeseed oil in a large non-stick frying pan and sauté the sausages until lightly golden all over, turning regularly with tongs. Transfer to a baking tin and place in the oven for another 10 minutes or until cooked through and tender.
- 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.
Arrange the parsnip and leek mash on warmed serving plates with the Bramley apple bangers and spoon over the sage & cider gravy. Scatter over the black pudding crumble.
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