Sundays. Traditionally a day of rest, a day to be spent as a family. Jessica eats with her child minder during the week so at weekends we make every effort to eat together (breakfast and lunch that is, Jessica eats dinner rather too early for us). We share risottos and sandwiches, wraps and pizzas, omelettes and salads. Occasionally, when we feel up for it, we strip Jessica to her vest and let her loose with a bowl of soup.
Most Saturday mornings we head to the shops to pick up food for the weekend; sometimes we hit the garden. If the weather’s good we take a walk along the river. Whatever we’re doing, there’s space to prepare and eat food before Jessica needs to take her nap. I wish the same could be said for Sundays.
On Sundays we go to church. And because Jonathan is super brilliantly musical he plays his trumpet or guitar in the music group, who practice before the service. We’re out of the house around half past nine and often not back until one, by which time Jessica is asleep on her feet, grumpy and in need of food – now!
As temperatures drop outside its good to have something hot inside so I’ve started using my slow cooker on Sundays. When we open our front door the smell of warm food envelopes us like a hot bath. How I love the simplicity of walking in, taking off our coats, serving our lunch and sitting down together at the table. Its like eating out, definitely a rest for me!
When I first prepared this casserole I was worried the black pudding would disintegrate however it held together really well, as you can see from the picture. I find many meals prepared in the slow cooker are on the bland side but Clonakilty has a powerful flavour so I’m delighted I thought to add it. A handful of green beans brings colour and crunch – we’ll make this again!
- 8 pork sausages
- 1 x 280g black pudding (Clonakilty recommended), thickly sliced
- 1 onion, chopped
- 4 medium potatoes, thinly sliced
- 4-6 fresh sage leaves, finely sliced
- 300ml chicken or vegetable stock
- First, brown your sausages by gently frying on all sides for about 5 minutes. Set aside.
- Fry the black pudding slices on both sides and set aside.
- Gently fry the onion pieces in the same pan. Set aside.
- 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.
- Arrange the black pudding slices on top of the potatoes and the sausages on top again.
- Cook on high for 3 to 4 hours until potatoes are tender.