Tuesday 24 January 2017

Donal Skehan's Bramley apple bangers with parsnip & leek mash

Donal Skehan

Published 06/09/2015 | 02:30

Bramley Apple Bangers with Parsnip & Leek Mash, Sage & Cider Gravy & Black Pudding Crumble
Bramley Apple Bangers with Parsnip & Leek Mash, Sage & Cider Gravy & Black Pudding Crumble

Jack McCarthy's black pudding is championed by some of the best Irish chefs - it was served to the queen on her state visit in 2011 and his Bramley apple sausages are made from free-range pork.

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Fortunately they are now becoming more widely available in specialist stores and online. This is a simple but completely delicious way of serving them. Parsnip makes a nice change to the traditional potato mash here and is well worth trying along with the sage and cider gravy.

Serves 4

You will need

2 tbsp rapeseed oil

1 large onion, very finely sliced

2 tsp plain flour

1 tbsp chopped fresh sage

330ml bottle Artisan dry cider

1-2 tsp crab apple jelly

8 Bramley apple pork sausages (preferably Jack McCarthy's)

1 slice black pudding (preferably Jack McCarthy's)

For the parsnip mash:

675g small parsnips, peeled and cut into 2.5cm pieces

25g butter

2 small leeks, trimmed and finely sliced

2 tsp Dijon mustard

Splash of cream

Sea salt and freshly ground white pepper

Method

Preheat the oven to 180°C. 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 and 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 a 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 and cider gravy. Scatter over the black pudding crumble to serve.

Scrummy sausages

While you can use any variety of sausage in my bangers and mash, Jack McCarthy’s Bramley apple sausages are some of the best in the business! Jack, a fifth generation artisan butcher, is also renowned for his black pudding. Due to massive demand, McCarthy’s now have an online shop and will deliver t anywhere in Ireland.

See: jackmccarthy.ie

Winter veg

Just because the summer is over,  you don’t have to say goodbye to  home-grown veg. Utilise the veg patch during the colder months too with spinach, pak choi, chard, oriental salad leaves, turnips and autumn onions all hardy enough to thrive during the winter. And when the new year rolls around, you will have a bountiful crop to choose from.

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