Venison Sausages with Stilton Mash

Venison Sausages with Stilton Mash

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Serves 4

Preparation time – 5 minutes
Cooking time – 25 minutes

An old favourite bought right up to date, with a distinctive new flavour.


Nutritional value per serving:
Protein 29 g; Fat 60 g of which saturates 27 g; Carbohydrate 41 g of which sugars 4 g; Energy 531 kcal.


700 g/ 1lb 9 oz floury potatoes- such as Desiree or King Edward – cut into small chunks 400 g/ 14 oz celeriac, cut into small chunks Salt and freshly ground black pepper 2 tbsps olive oil 8 fat venison sausages about 75 g/ 2 ¾ oz each 3 tbsps milk 50 g/1 ¾ oz butter 50 g/ 1 ¾ oz Stilton cheese Pinch of ground mace


  1. Preheat the oven to a low setting.
  2. Put on two pans of boiling, lightly salted water and put potatoes and celeriac into separate pans and cook gently for 15 minutes, or until soft.
  3. Heat the oil in a large frying pan on a moderate heat and fry the sausages for 10 minutes, turning frequently to brown them all over, then transfer to the oven to keep warm.
  4. Drain the celeriac and purée with the milk in a blender, or by hand.
  5. Drain the potatoes, add the butter and mash by hand.
  6. Combine the celeriac and potatoes, crumble in the Stilton cheese, season with salt, pepper and mace, and mash again.
  7. Pile the mash onto a warm dish and arrange the sausages round or on top.
  8. Serve with a selection of mustards, pickles and chutneys.

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