A Norman rehash of bangers and mash

Happy National Sausage Day to one and all! Yes, 5th January is the UK’s dedicated day to celebrate all things sausage.

Fittingly, we’ve thought of a warming winter recipe from Normandy (sausage-themed, naturally) to keep the cold out this crisp January morning: black (or white) pudding with apples, served with a healthy helping of pommes de terres purées.

Sound good? Read on…

If black pudding isn’t your thing, why not try white pudding or butcher’s sausages instead?


Here’s what you’ll need for a bangers and mash banquet for four:

  • black pudding 500g (cook whole, not sliced)
  • 4 cox apples
  • butter
  • 1.1kg potatoes
  • 60g butter
  • parsley
  • 1 tbsp grain mustard

Set the oven to 180°C/Gas Mark 4. Peel and chop the potatoes then then put in a saucepan of water. Bring the water to the boil, add a decent pinch of salt then lower the heat and leave to cook for about 20 minutes until soft.

Chop in half and slice the apples then place in a greased roasting tin. Place a knob of butter on each and bake for 15 minutes. Slice the black (or white) pudding into 4 pieces and place in the roasting tin next to the apples with a knob of butter over each. Return to the oven for a further 15 minutes until the black (or white) pudding is sizzling and the apples are fluffed up.

Drain the vegetables then either mash the mixture by hand or using a blender. Add the butter, then beat till soft, light and creamy. Fold in the parsley and mustard then seasoning with black pepper. Place the black (or white) pudding and apple pieces on each plate, garnish with a sprig of parsley, add a healthy dollop of mash and serve.

Bon appétit !

iStock-692516940 - Copy.jpg


For more information on food and drink in Normandy, visit the Normandy Tourist Board website.


All photos © iStock | Text: Fran Lambert



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