Sausages with Blue Cheese Colcannon
Sausages with Blue Cheese Colcannon



  • 6 Cumberland-style sausages
  • 500g peeled maris piper potatoes, chopped
  • 1 tsp salt
  • 80g butter
  • 100g savoy cabbage, shredded
  • 75ml double cream
  • 100g crumbled stilton
  • 2 spring onions, sliced
  • Grill or fry the sausages according to pack instructions, then set aside and keep warm. Meanwhile, boil the potatoes until tender, then drain well and leave to steam dry. Heat the butter in a frying pan and fry the cabbage for 5 mins or until tender, then set aside.
  • Mash the potatoes until smooth, adding the remaining butter as you go. In a small saucepan, mix the cream and cheese and bring to a gentle simmer. Once the cheese has melted, tip the mixture into the potatoes and beat to combine. Add the cabbage and the chopped spring onions, season well, then serve in a heap next to the sausages.
20 mins
2 serving

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