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Bangers and Blue Stilton Mash

Bangers and Blue Stilton mash

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About this recipe

A British pub favourite is given a twist with a hint of Blue Stilton. Heaps of creamy tangy mash are topped with chunky Cumberland sausages. Serve with strong Ale and good company.


Serves 1

  • 2 Cumberland sausages
  • 1 tbsp olive oil
  • 1 large potato, peeled and chopped
  • 85g Aged Blue Stilton, crumbled
  • 2 tbsp double cream
  • Salt and freshly ground black pepper


  1. Heat the olive oil in a frying pan, add the sausages and fry for 10 minutes over a medium heat, until golden-brown on all sides and cooked through.
  2. Cook the chopped potato in boiling water until tender. Drain well and mash with the Aged Blue Stilton and cream. Season with salt and freshly ground black pepper.
  3. To serve, pile the mash onto a serving plate and top with the Cumberland sausage