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
  • 1-2 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


  • Preheat the oven to 180C. 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 & 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 & cider gravy. Scatter over the black pudding crumble to serve.