Sausage with mango and sweet potatoes
gas mark 4 180c / 350f

I x yard ‘Old County Original’ Cumberland Sausage (skin removed and formed into balls)
1 x carrot chopped
2 x onions chopped
3 x cloves garlic chopped
30ml olive oil
300g sweet potato diced
100g 'Marag' black pudding cut into chunks
zest of 1 lemon
1 x large mango peeled cut into chunks
300ml vegetable stock
2 x large potatoes thinly sliced
25g melted butter
salt and pepper

Method
Heat oil in a large pan, brown carrot, onions and garlic for approx 10 minutes. Brown the sausage balls all over for approx 15 minutes. Place in ovenproof casserole dish, cover with layer of sweet potato, then cook carrot and onions. Season well, top with ‘Marag’ black pudding, lemon zest and mango chunks. Mix the stock and flour together pour over the casserole contents. Stock should come about halfway up the meat. Top with thinly sliced potatoes, brush with melted butter, season to taste. Cover with tightly fitting foil lid cook in oven for an hour. Remove the foil lid put back into over for three quarters of an hour to brown the potatoes.