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


  1. Start off by softening the onions in a pan with a glug of oil.
  2. Once the onions have softened, add in the sausages, garlic, rosemary, thyme and tomatoes puree and stir until sausages have browned.
  3. Pour in the brown ale and veggie stock, bring to the boil and then turn down to a simmer.
  4. Cover and leave for a good 30/45 mins.
  5. Fry the black pudding in a separate pan for 3 minutes on each side.
  6. Taste the sauce and season accordingly. Leave uncovered and reduced until it has reached a desired consistency.
  7. Add the butter beans and black pudding back to the main pan and stir well to warm through.
  8. Pop the bread under the grill for a couple of minutes to warm through too.
  9. Serve up piping hot with steamed veg and a large bottle of beer.

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