Ingredients
  • 8 pork sausages
  • 1 x 280g black pudding thickly sliced
  • 1 onion, chopped
  • 4 medium potatoes, thinly sliced
  • 4-6 fresh sage leaves, finely sliced
  • 300ml chicken or vegetable stock
Instructions
  1. First, brown your sausages by gently frying on all sides for about 5 minutes. Set aside.
  2. Fry the black pudding slices on both sides and set aside.
  3. Gently fry the onion pieces in the same pan. Set aside.
  4. Assemble the casserole in your slow cooker: cover the bottom of the bowl with half the slices of potato. Spread the onions on top of the potatoes and sprinkle over the sliced sage. Cover with the remaining sliced potatoes and pour over the stock.
  5. Arrange the black pudding slices on top of the potatoes and the sausages on top again.
  6. Cook on high for 3 to 4 hours until potatoes are tender.