sausage and black pudding with potatoesrating:
by Nigel Slater, from Sainsburys magazine. This is delicious but - be warned - it takes far longer to make than you might expect. I've just cooked it with venison sausages and it was lovely.
4 medium onions
2-3 tbsp groundnut oil
500g good quality pork sausages
250g black pudding, skin removed
a few sprigs of fresh thyme
510ml chicken stock
salt and black pepper
3.5 litre flameproof baking dish or roasting tin
preheat oven to 190/gas 5. Peel onions, slice in half from root to tip, then cut each half into 6 or 8 pieces. Soften them slowly in 2 tbsp of the oil in the baking dish or roasting tin over a moderate heat.
scrub the spuds, cut into short thick chunks, about the length of a wine cork. Add them to the onions and leave ton colour, turning up the heat a little if need be. Remove the veg from the roasting tray.
cut each sossidge into three, and put it in the tin, adding a little more oil if they appear dry. Cut the black pud into thick slices, add them to the tin, and cook until they are golden on the outside (the sossidge, I presume, rather than the black pud). Return the onions and spuds to the tin - it is important that everything is a good colour before you proceed. Stir in the thyme and the chicken stock, with some seasoning, bring to the boil, then put in the oven to bake for 35-40 minutes until the spuds are tender, and the stock is reduced to a lightly syrupy glaze.