Pork & Black Pudding Sausages With Colcannon And Apple Sauce
This decadent twist on bangers and mash features succulent black pudding and apple sausages, alongside veg-packed colcannon mash and sweet apple sauce. Smother in rich onion gravy to serve.
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Butter, Flour, Pepper, Sugar, Vegetable oil, Milk (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Preheat the oven to 220°C/ 200°C (fan)/ gas 7
Boil a kettle
Peel, core and roughly chop your apple[s]
Add your pork & black pudding sausages to a baking paper-lined baking tray and put them in the oven for 20-25 min or until the sausages are cooked through
Meanwhile, add the chopped apple to a large, wide-based pan (preferably non-stick with a matching lid) with 80ml [105ml] [120ml] cold water and 2 tsp [3 tsp] [4 tsp] sugar
Cook, covered, over a medium heat for 10-12 min or until the apple has softened
Once done, transfer the softened apple to a bowl with a knob of butter (reserve the pan) and mash until smooth – this is your apple sauce
Chop your potatoes (skins on) into large, bite-sized pieces
Add the chopped potatoes to a pot with plenty of boiled water and bring to the boil over a high heat
Once boiling, reduce the heat to medium and cook for 12-15 min or until fork-tender
Once done, drain and set aside, reserve the pot for later
Peel and finely slice your brown onion[s]
Trim, then slice your spring onion[s]
Wash, then rip the leaves off your spring greens, discard the tough stalks, then layer the leaves over each other, roll them up and slice into small pieces
Return the reserved pan to a medium heat with a drizzle of vegetable oil
Once hot, add the sliced onion with a knob of butter and cook for 3-4 min or until softened, then stir in 2 tsp [3 tsp] [4 tsp] flour
Add 200ml [260ml] [350ml] boiled water with your Henderson's Relish, beef stock mix and a generous grind of black pepper and cook for 4-5 min or until thickened – this is your onion gravy
Return the reserved pot to a medium heat and add a large knob of butter
Once melted, add the sliced spring onions, sliced spring greens and a small splash of cold water and cook for 3-4 min or until tender with a bite
Once the greens are tender, return the drained potatoes to the pot with a splash of milk
Season with a pinch of pepper and mash until the potatoes are smooth – this is your colcannon
Serve the pork & black pudding sausages over the colcannon with the apple sauce to the side
Pour the onion gravy all over
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (sulphites).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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