This dish is a bit of a watered down tribute to Marcus Verbene’s fantastic Braised Pork Cheek recipe from his brilliant book Roast. It’s a properly British winter warmer that makes for a great centre piece to any family meal, it’s a great one to leave bubbling away on the hob to return to after a frosty January stroll.
Cooking time: prep 20 mins, cooking 1 hr (1hr 20 mins total)
To wash up: 1 chopping board, 1 knife, 1 large saucepan, 1 small frying pan, 1 bread board, 1 bread knife
- 1 onion, thinly sliced
- 1 glug of cooking oil
- 8 sausages, sliced into thick chunks
- 2 garlic cloves, crushed
- 1 handful, fresh rosemary
- 1 handful, fresh thyme
- 1 good squirt of tomato puree
- ½ a tin of brown ale
- 1 litre of veggie stock
- 1 tin of butter beans
- 4 wheels of black pudding
- Salt & pepper
- 1 loaf of crusty white bread
- 1 knob of butter for bread
- Start off by softening the onions in a pan with a glug of oil.
- Once the onions have softened, add in the sausages, garlic, rosemary, thyme and tomatoes puree and stir until sausages have browned.
- Pour in the brown ale and veggie stock, bring to the boil and then turn down to a simmer.
- Cover and leave for a good 30/45 mins.
- Fry the black pudding in a separate pan for 3 minutes on each side.
- Taste the sauce and season accordingly. Leave uncovered and reduced until it has reached a desired consistency.
- Add the butter beans and black pudding back to the main pan and stir well to warm through.
- Pop the bread under the grill for a couple of minutes to warm through too.
- Serve up piping hot with steamed veg and a large bottle of beer.