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Sausage, Blue Cheese & Potato Skillet

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2 tbsp tbsp Olive Oil Olive Oil
6 pieces piece Cumberland Sausages Cumberland Sausages
250 g g Tomato Tomato
1 pieces piece Red Onions Red Onion
1 tsp tsp Sage Sage
500 g g Baby Potatos Baby Potato
(steamed & cooled)
6 pieces piece Eggs Egg
(lightly beaten)
50 ml ml Milk Milk
125 g g Blue Cheese Blue Cheese
100 g g Watercress, Spinach and Rocket Salad Watercress, Spinach and Rocket Salad
1 handfuls handful Parsley Parsley
(finely chopped to serve)
Sea Salt Sea Salt
Black Peppercorn Black Peppercorn

Sausage, Blue Cheese & Potato Skillet

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16 min


Heat the oil in a large skillet pan over a medium high heat. Remove the sausages from their casing and break into pieces into the pan, fry for 4-5 minutes until golden. Remove the tomatoes from their vine and add to the pan along with the onion and sage, stir through and allow to cook for 2-3 minutes until slightly softened.

Slice the baby potatoes and add the the pan. Whisk together the eggs and milk in a large jug. Reduce the heat, season and crumble over half the blue cheese, pour. Over the eggs, nuzzle in around the elements in the pan and allow to cook over a low heat for 4-5 minutes until almost cooked through, crumble over the remaining half of the blue cheese. Place under a preheated grill for 2-3 minutes until golden, bubbling and until the eggs are fully cooked.

Serve to the table alongside the salad leaves.

Cooks notes: you can swap the blue cheese for cheddar or goat’s cheese here instead if you like. The blue tangy blue cheese works really well with the sweetness from the tomatoes.