Sausages with Stilton colcannon

Sausages with Stilton colcannon

The rind from Stilton is edible, so don’t waste it! It’s often a bit harder than the rest of the cheese but once grated or melted, will blend right in. Elly Curshen makes the most of leftover Stilton in this simple but tasty recipe.

4.5 out of 5 stars(3) Rate this recipe
Gluten freeVegetarian
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Ingredients

  • 300g pack 6 PlantLiving: Mushroom & Leek Sausages
  • 500g Maris Piper potatoes, peeled and cut into 1cm discs
  • 1 tsp salt
  • 75g butter
  • 100g Savoy cabbage, core discarded, leaves finely shredded
  • 75ml double cream
  • 75g Stilton, such as Long Clawson, crumbled
  • 2 salad onions, finely sliced

Method

  1. Cook the sausages according to pack instructions, then set aside and keep warm. Meanwhile, tip the potatoes into a large saucepan, cover with cold water and add the salt. Cover with a lid, bring to a simmer and cook for 12-15 minutes, until tender when pierced with the tip of a knife. Drain.

  2. Heat 30g butter in a large frying pan, then fry the cabbage for 3-4 minutes until just tender. Turn off the heat and set aside.

  3. Mash the potatoes until smooth, using a potato ricer, masher or by pushing the potato through a sieve. Add the remaining butter as you mash.

  4. In a small saucepan, heat the cream and Stilton. When just starting to simmer and the cheese has melted, beat into the potato with a wooden spoon. Add the cabbage and ½ the salad onions and mix well. Season to taste. Serve with the sausages and the remaining salad onion sprinkled over the top.

Cook’s tip

Stilton freezes well. Cut it up into portions, wrap well to ensure it’s airtight and freeze for up to three months. Defrost in the fridge for about 24 hours before use. If you try to defrost at room temperature, you may well find the cheese becoming crumbly and less creamy, so slowly does it. Once defrosted, you can use as normal (enjoy as it is or cook with it) but consume it within a week and do not refreeze.

More leftover ideas

1. To make Stilton & spinach pasta, mix a few pieces of Stilton, a clove of garlic and some spinach into some simmering cream, mascarpone or cream cheese and toss with cooked pasta.

2. Try a Stilton & leek rarebit. Sauté some finely sliced leek in butter and add to a rarebit mix, swapping all or some of the traditional Cheddar for Stilton.

3. Treat yourself to Stilton puff pies. Puff pastry parcels filled with cooked diced shallot, celeriac, mushroom and chunks of Stilton are delicious together. Glaze with egg and bake until golden.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

4,094kJ/ 984kcals

Fat

64g

Saturated Fat

40g

Carbohydrates

68g

Sugars

7.3g

Fibre

15g

Protein

26g

Salt

5g

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