It has been a pleasure to work with Donal Skehan this year. In July our wonderful award winning Apple Sausages played a big part in Kitchen Hero:Donal’s Irish Feast on RTE. Donal made McCarthy’s Bramley Apple Bangers with Parsnip and Leek Mash, Sage and Cider Gravy with Black Pudding Crumble. If you want to cook the recipe
Donal also published the recipe in his column in the Independent newspaper. We thank Donal for his support of McCarthys and all the other Irish Food producers that he has featured in the series.
McCarthy’s Bramley Apple Bangers with Parsnip and Leek Mash, Sage and Cider Gravy with 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. Fortunately they are now becoming more widely available in specialist stores and online.
2 tblsp Rapeseed oil
1 Large onion, very finely sliced
2 tsp Plain flour
1 tblsp Chopped fresh sage
330 ml Bottle artisan dry cider
12 teaspoons crab apple jelly
8 Bramley apple pork sausages (preferably jack mccarthy’s) 1 Slice black pudding (preferably jack mccarthy’s)
For the parsnip mash:
675 g Small parsnips, peeled and cut into 2.5cm pieces 25 g Butter
2 Small leeks, trimmed and finely sliced
2 tsp Dijon mustard
Splash of cream
Sea salt and freshly ground white pepper
1. Preheat the oven to 180C. For the parsnip mash, steam the parsnip for 1520 minutes until tender.
2. Meanwhile, sauté the leeks in the butter in a frying pan until softened but not coloured.
3. Mash the parsnips and season with salt and pepper, then beat in the sautéed leeks with the mustard and cream.
4. For the sage & cider gravy, heat half the rapeseed oil in a large pan and sauté the onion for 1015 minutes until lightly golden.
5. Stir in the flour and cook for another minute, then gradually add the cider and allow to reduce down by half.
6. Add the sage and then whisk in enough of the apple jelly to taste. 7. Season with salt and pepper and keep warm.
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8. Heat the remaining rapeseed oil in a large nonstick frying pan and sauté the sausages until lightly golden all over, turning regularly with a tongs.
9. Transfer to a baking tin and place in the oven for another 10 minutes or until cooked through and tender.
10.Break up the black pudding into small pieces.
11. Return the frying pan to the heat and quickly sauté the black pudding for a couple of minutes until sizzling.
12. 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.