Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble | DonalSkehan.com, Celebrating Irish artisan ingredients.
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Apple Bangers with Parsnip & Leek Mash, Cider Gravy & Black Pudding Crumble

July 07

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. Fortunately they are now becoming more widely available in specialist stores and online.


  • serves Serves 4
  • time 60 mins


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

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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 teaspoons Dijon mustard

Splash of cream

Sea salt and freshly ground white pepper