Start your weekend the right way with this filling sausage brunch squeak recipe.
Perfect for banishing that pesky hangover, this recipe from Love Pork will set you up to make the most of the weekend.
Sausage brunch squeak
4 chunky traditional pork sausages
454g (1lb) potatoes, peeled and cut into small chunks
Splash of milk
Knob of butter
1tsp vegetable oil
4 chestnut mushrooms, sliced
50g (2oz) black pudding, cut into chunks
8 cherry tomatoes, cut in half
Place potatoes in a pan of boiling water and cook until tender. Drain and roughly mash with milk and butter.
Heat oil in a frying pan add the sausages and mushrooms.
Cook until sausages are starting to brown. Add the black pudding and cook for 1-2 minutes.
Add the mash and lightly mix with the pan mixture. Add the cherry tomatoes. Place under a preheated grill and continue to cook for about 5 minutes until everything is golden brown.
Meanwhile boil a small pan of water, once boiling turn off the heat, crack 2 eggs into the water and poach for about 5-6 minutes – for soft boil.
Split the brunch and top with each serving with a poached egg or serve whole pan with eggs at the table.
Now doesn't your headache feel better already?
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