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  • Food & Travel
  • Food & Travel
  • Food & Travel
  • Food & Travel
  • Food & Travel

Pork sausage with sage & cider gravy

The full title of this dish is ‘pork sausage with sage and cider gravy with black pudding and leek mash’. Not only does the sage and cider gravy sound good, as well as the sausages, which are always good, but the black pudding and leek mash is definitely worth a try.

Occasion: Dinner

Cooking time: 30 minutes

Cuisine: British

Serves: 4


  • 8 Chunky premium pork sausages
  • 15ml (1tbsp) Oil
  • 2 Large sprigs fresh sage, roughly torn
  • 1 Onion, peeled and thinly sliced
  • 1 Clove garlic, crushed
  • 125ml (¼pt) Sweet cider or apple juice
  • Black Pudding and Leek Mash:
  • 100g (4oz) Black pudding, cut into cubes
  • 900g (2lb) Potatoes, peeled and cut into cubes
  • 2 Leeks, sliced
  • Splash milk
  • Knob of butter


  • Prepare Mash: Peel potatoes. Place into a pan, cover with water and boil for about 15 minutes until soft. During the last 8-10 minutes add leeks. Meanwhile in a small frying pan cook black pudding until crisp.
  • Drain the potatoes and leeks, and mash with a splash of milk and a knob of butter. Stir through the black pudding.
  • Heat oil in a pan and gently pan cook sausages with sage, onion rings and garlic, turning frequently to avoid sausages catching until well golden.
  • Add a slosh of cider and allow to boil and reduce slightly to create a thin tasty gravy. (If the gravy is a little too bitter add a small pinch of sugar & thicken if you wish.)

Serving Suggestions:

Serve sausages with a mound of mash and moat of gravy!! 

Recipe by kind permission of Lovepork

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