Sticky sausage burgers with blue cheese

Sticky sausage burgers with blue cheese

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(13 ratings)

Prep: 10 mins Cook: 25 mins Ready in 35 minutes


Serves 4
A great burger that kids and adults alike will love

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal436
  • fat30g
  • saturates11g
  • carbs27g
  • sugars9g
  • fibre2g
  • protein16g
  • salt2.71g
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  • 6 pork sausages
  • 50g breadcrumbs
  • 4 tbsp caramelised onion chutney
  • 10 sage leaves, chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 50g blue cheese (we used Gorgonzola), cut into 4 chunks
  • 4 burger buns and salad, to serve


  1. Heat oven to 200C/fan 180C/gas 6. Using scissors, snip open the sausage skins and squeeze the meat into a bowl. Add the breadcrumbs, 2 tbsp chutney and the sage, then mix well with your hands. Divide the mix into 4, then shape into burgers, pushing the chunks of cheese into the middle of each patty. Make sure the cheese is completely sealed in or it will leak out during cooking.

  2. Place the burgers on a baking tray, then cook for 25 mins until browned and cooked through to the middle. Split open the buns, stuff with your favourite salad, then top with a burger and some of the remaining chutney.

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Comments (15)

Kamillanlarsen's picture

Made these earlier this week. Flavourful and moist and very tasty. I'm not the biggest fan of blue cheese but it fits very nice with the pork sausages.

gervais's picture

Made these at the weekend and they were delicious. i made my own onion relish so that were super nice. Would make again.

konstantine101's picture

Really delicious in a ciabatta. I ended up using goats cheese instead of the blue cheese as the men of the house dont like it, and used dried sage as couldnt get any fresh. Bought sausage meat from the butcher.
The whole family enjoyed this one and there was even one left for my lunch today!

mother_ship's picture

Another way to use sausages is also handy and this is a very tasty one, popular with my whole family, including kids. I left out the cheese and they were still yummy.

mcfarde's picture

This is great - used top quality sausages that were lurking in the freezer - very tender juicy burgers - will be making regularly

cheesypeas's picture

Lovely, one of our favourite dishes now. I stuck to the recipe using Stilton and good quality butchers sausages - which as everyone else says makes all the difference. Very tasty.

elizabethr's picture

Very tasty and moorish - worth spending extra to buy posher sausages.

sylvie-jane's picture

This is a good basic recipe, but made better by using Cumberland sausages (currently 1/2 price at Waitrose), and 50g of Roquefort cheese instead of Stilton - Roquefort has a milder taste for the children- and if you use Cumberland sausages, you don't need sage leaves.

richkw's picture

These were really easy and delicious. I used proper butcher's sausagemeat rather than the grey offal available in most supermarkets, and I'm sure that made all the difference. Also used Stilton rather than Gorgonzola, which was just fine.

wondermum's picture

These went down a treat in our house, will definitely make them again.

vivjay67's picture

I think I'm going to have to try this but instead of onion chutney I'm going to use sweet chili jam which is a recipe on here that I found and is gorgeous!! Extra strong blue stilton is also going to be used here

jnduggan1's picture

Fabulous! Really good way to use old sausages (I made the pork and pistachio terrine at the weekend and had some spare!) - and these taste divine. Really worth making up and putting in the fridge, ready just to cook when home at night. Served with ciabatta rolls and salad.

katyrouth's picture

A great way of stretching out a pack of sausages. These tasted delicious, but ours split open in the oven, so the cheese leaked out. I think I'd try frying them next time to see if they stay together that way.

I also made my own onion chutney to save money - I sliced a red onion, fried it until it was brown, then added a tablespoon of sugar and two of balsamic vinegar, then simmered over a low heat until it all the liquid had gone and it was suitably sticky.

I used pork&apple sausages, and stuffed them with goat's cheese, as I'm not a big blue cheese fan.

Frantic Flapjack's picture

These went down very well in our house and because they were cooked in the oven, they kept their shape well.

bethocallaghan's picture

Really yummy (though my boyfriend did say not to go to all the trouble and just cook the sausages). I have also discovered a new love for caramelised onion conserve.

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