Ingredients
- 2 tbsp sunflower oil
- 8 large sausages
- 4 rashers of bacon
- 4 slices of black pudding
- 4 slices of white pudding
- A little butter
- 1 onion, peeled halved and sliced
- 2 large Rooster potatoes, peeled and cut into thin slices
- 1 tbsp flour
- 600ml chicken stock
- 2 tbsp soy sauce
- A sprig of thyme
1 Set the oven to 185 degrees Celsius.
2 Add the oil into a large wide ovenproof pan and heat till gently smoking, then brown the sausages, bacon and pudding in batches.
3 Remove from the pan, tip away any excess oil and carefully give it a wipe with kitchen towel, put back on the heat, then add the butter, onions, potatoes and thyme.
4 Cook over a medium heat for 10 minutes until everything softens, then add the flour.
5 Cook out the flour for two minutes, add the stock, soy and thyme, then bring to a simmer.
6 Put the sausages, bacon and pudding back in the pan making sure everything is submerged in the stock, then bake uncovered for 20 minutes in the oven.
7 Check that the potatoes are cooked, season and serve.
