Sausage and Stilton Mash with caramelised onion gravy – made with 1912 Artisan Stilton
I love this time of year, the lights, the presents, the chill in the air and of course the wonderful food but it does make me think why we wait for 12 months just to eat some of these fabulous things like this glorious 1912 Artisan Stilton from Clawson Farms, so I’m looking for some simple everyday dishes where I can use Stilton and this mash, is quite frankly pure gold and I can’t quite think why I’ve not done it before.
Soft fluffy mashed potatoes, creamed with Stilton and served with baked sausages and a stunning caramelised red onion gravy.
Because Stilton isn’t just for Christmas Day, it’s for sausage and mash too!
1912 draws on over 110 years of cheesemaking expertise to craft exceptional British cheeses. The range includes the 1912 Artisan Stilton and the divinely creamy and mild 1912 Golden Blue
For the mashed potatoes:
- 1kg floury potatoes, (I used Maris Piper) – peeled and quartered
- 100ml milk
- 50g butter
- 75g 1912 Artisan Stilton
- Freshly ground pepper
- 6 good quality sausages
For the gravy:
- 2 red onions – halved from root to tip and then thinly sliced
- A little olive oil and butter
- Fresh thyme
- Salt and pepper
- 1 tablespoon plain flour
- ½ litre good quality vegetable stock
Start with the gravy:
Place a pan on a medium heat and add some oil and butter, then stir in the onions. Stir in the thyme and allow the onions to gently caramelise for about 25 minutes until darkly golden. Stir in the flour and allow it to cook off for 5 minutes.
Pour in the stock and season to taste. Set aside.
Cook the sausages:
Pre-heat the oven to 190°C (170ºC fan/375°F/Gas 5). Add the sausages to a baking sheet and bake for 25 – 35 minutes until darkly golden. Meanwhile make the mash.
For the mash:
Add the potatoes to a large saucepan and pour over cold water. Bring to the boil and boil until the potatoes are soft. Drain well and place the pain of drained potatoes back onto a low heat and allow the steam to dry off. Once fully dry add half the milk and mash with a potato masher. Add some butter and crumble in the stilton and using a rubber spatula, stir it in until it melts. Stir in some freshly grated black pepper. Add a little more milk if you like it slightly looser.
Serve the sausages on a generous bed of mash and pour over the gravy.
For more comfort food recipes, check these out on Dom in the Kitchen.
Eat and of course, enjoy!
