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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
- 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
- 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
- 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.