Stilton & Apple Sausages

This recipe works in combination with: Portobello Mushroom Burgers, Red Onion, Tomato & Feta Tarts, Vegetable Stew with Herb Dumplings. This recipe features in these meal plans: Veggie Bistro Classics.

Stilton, leek and apple sausages served with mashed potato and sage and onion gravy.


  • 2 medium onions (approx 185g each), finely sliced
  • 2 eating apples, cored and finely chopped
  • 1 large leek (approx 310g)
  • 200g of Stilton cheese, crumbled finely
  • 4 small baking potatoes (approx 250g each), peeled and diced
  • 1 free range medium egg, beaten
  • 120g of breadcrumbs
  • 6g of fresh sage leaves, finely chopped
  • 150ml of white wine
  • 120ml of milk (8 tbsp)
  • 60g of butter (4 tbsp)
  • 105g of plain white flour (7 tbsp)
  • 15ml olive oil (1 tbsp)
  • 1 tbsp fresh parsley, chopped
  • 2 tsp dried thyme
  • 300ml vegetable stock, prepared according to the packet instructions
  • 2 tsp brown demerara sugar
  • 1 clove of garlic, finely chopped
  • 1 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 60 mins
  • Oven temp: 100c
  • Price per person: £1.99
  • Store cupboard: Cook's
  • Calories per serving: 1131
  • 5-a-day per serving: 0.8
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Stilton & Apple Sausages photo

716 cooks think so


  1. First caramelise the onions for the gravy. Heat 1 tbsp olive oil and 1 tbsp butter in a large saucepan and gently fry the sliced onion and sugar over a low-medium heat for 15-20 minutes, or until the onions are caramelised.
  2. While the onion is cooking, melt 1 tbsp butter in a saucepan on a medium heat add the apple and 150ml water. Cover and cook for 10 minutes, or until the apple is soft and breaks down. While the apple is cooking, heat 1 tbsp olive oil in another pan and gently fry the leek and garlic for 5-6 minutes, or until soft. Remember to keep an eye on the onions and stir them regularly.
  3. Mash the apple until it is smooth and mix with the cooked leek, Stilton, beaten egg, breadcrumbs, parsley and thyme. Season generously with salt and pepper and mix well to ensure the ingredients are evenly distributed through the mix. Divide into 4 equal portions and shape each portion into 4 sausages, 1.5cm thick. Dust the sausages with 4 tbsp flour and pat off any excess. Remember to keep an eye on the onions and stir them regularly.
  4. Once the onions have caramelised remove them from the heat. Heat the vegetable oil in a frying pan and gently fry the sausages for 4-5 minutes, or until evenly browned. Transfer to an ovenproof dish and place in the oven to keep warm.
  5. Next cook the potatoes in lightly salted water for 10 minutes, or until tender.
  6. While the potatoes are cooking, return to the gravy. Add the flour and sage to the caramelised onions and cook for 1 minute. Gradually add the white wine and stock, stirring vigorously to ensure lumps don't form. Bring to the boil and simmer for 5 minutes, or until the gravy develops a thicker consistency.
  7. To make the mash, drain the potatoes and mash until smooth. Beat in 2 tbsp butter, the milk and season to taste with salt and pepper.
  8. Spoon the mashed potato onto plates with the sausages, pour on the gravy and serve immediately.

Cook's tips

If you have leftover sage, we recommend freezing it. Just rinse and pat dry the whole leaves, then put them in a resealable freezer bag and freeze for up to 6 months.

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