A Norman rehash of bangers and mash

You’d be forgiven for not knowing this, but this week, the UK celebrated National Sausage Day. So, in a bid to keep the lockdown blues at bay, we’d like to share with you a warming winter recipe for Normandy’s take on bangers and mash that you can enjoy this weekend, aka black (or white) pudding served with apples and some trusty pommes de terres purées. Sound good? Read on…

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

  • 500g black (or white) pudding
  • 4 cox apples
  • 1.1kg potatoes
  • 60g butter
  • parsley
  • 1 tbsp grain mustard
  • butter
  • salt
  • black pepper

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 cox 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 four 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 have fluffed up.

Drain the potatoes then either mash 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 plates, garnish with a sprig of parsley, add a healthy dollop of mash and serve.

Bon appétit !

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

All photos © iStock

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