Fry
Sausage Crumble
- Serves 4-6
Author Notes
Although it sounds mad, the result is incredible. Very stodgy, but the flavours are outstanding and warming. The first time i made this was with my soon to be girlfriend before a night of heavy drinking. I'd discovered it months before in a food magazine, but kept putting it off due to time restraints. The first time i experienced it, we made it, ate a third of it and marvelled at it- then went out drinking. When we woke up in the morning, it was every hungover student's dream- stodgy, tasty, and satisfying. —Gavin Funnell
What You'll Need
Ingredients
- Filling
-
Splash of Olive Oil
-
2
Red onions
-
450 grams
Best Pork Sausages (heavily seasoned ones work best)
-
225 grams
Button Mushrooms
-
150 milliliters
Dry Cider
-
1
Red Dessert Apple, cored and cut into cubes.
-
2 tablespoons
Sage, Chopped
-
2 tablespoons
Parsley
- Topping
-
75 grams
Butter
-
110 grams
Plain Flour
-
2 teaspoons
English Mustard (powder or jarred)
-
50 grams
Grated Cheddar
-
handful
Chopped Parsley
-
Salt and Black Pepper
Directions
- Add a dash of oil to a frying pan and put it on the lowest heat. Add the onions and leave for 45 mins, stirring occasionally until they become soft and caramelised. Preheat oven to 190°C/375F/ Gas mark 8.
- In a large slightly oiled pan, brown the sausages. In the same pan quickly fry the mushrooms, just to colour them slightly. Cut each sausage diagonally into four pieces.
- Deglaze the pan with cider, then add the apples, onions and herbs. Allow to reduce slightly. Season to taste and spoon into an ovenproof dish.
- To make the topping, rub the butter and flour together until the mixture resembles breadcrumbs. Mix in the mustard powder, cheese and parsley. Season and spread evenly over the sausage mix.
- Bake for about thirty minutes until golden, and the sausage mixture is bubbling around the sides.
- Serve with refreshing greens such as spinach, sugar-snap peas or green beans to offset the richness of the crumble.
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