Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble | Donal Skehan

Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble | Donal Skehan

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.

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Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble | Donal Skehan

Serves

4 people

Difficulty

Preparation & Cooking Time

Club Summary

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.

Donal features the products of McCarthy’s of Kanturk, a traditional artisan butcher. We going to follow suit as we've been speaking to owner Jack. So keep in touch as McCarthy's will be featured very soon as part of our 'Meet the Producers' series.

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

by

Donal Skehan

Ingredients

8 Bramley Apple Pork Sausages*1
200g Black Pudding, casing removed & crumbled into bite size pieces*1

For the Parsnip Mash

675g small Parsnips, peeled & cut into small pieces*2
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

2 tbsp Rapeseed Oil
1 large Onion, very finely sliced
2 tsp Plain Flour
1 tbsp chopped Fresh Sage
330ml Dry Cider
1 - 2 tsp Crab Apple Jelly

Method

  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

To Serve:

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.

Notes

  1. We have shared Donal's recommendation for using McCarthy's hand-made sausages and black pudding. If you have the opportunity, they are well worth trying. However, recipes being what they are, you can use your current favourites!
  2. As per the note above, you can improvise. Serve with mashed potato or a parsnip / potato mash...it's up to you. If you've not tried it yet, why not try a celeriac and potato mash, it's lovely!
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