375g pack Specially Selected British Pork Chipolata Sausages
1 Onion, peeled and sliced
1 Clove Garlic, peeled and crushed
125ml Taurus Cider
1 Quixo Chicken Stock Cube
½ tsp Stonemill Dried Sage
900g White potatoes
2 slices Ashfield Farm Lancashire Black Pudding
2 Medium Eggs, beaten
100g The Pantry Plain Flour
150g Fresh White Breadcrumbs (approx. 6 slices white bread)
40g Norpak Butter
A little Solesta Sunflower Oil
Salt and Black Pepper
Pre-heat the oven to 150°C/300°F/Gas Mark 2.
Peel and chop the potatoes, boil in some salted water for about 15 minutes until tender, then drain and mash.
Trim the leeks and chop finely, wash well and drain.
Crumble the black pudding.
Cook the pudding and the leeks in a frying pan along with the butter for about 5 minutes.
Add this to the potato and mix well.
Shape into 8 rounds, then put in the fridge to set.
When firm, dip them in the flour, then the egg wash and lastly in the breadcrumbs.
Shallow fry in a little oil until crisp, then transfer to the oven to keep warm.
Cook the sausages in a frying pan with a little oil.
Add the onion and the garlic and cook for 10 minutes, until the sausages are browned and cooked. Take the sausages out of the pan and keep warm.
Add the cider, water, sage and chicken stock cube to the pan, season with some black pepper, bring to the boil, then simmer for a few minutes to make a tasty gravy.
Serve the sausages with the potato cakes and onion gravy.