Sausage Crumble

March  9, 2014
0 Ratings
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Bake for about thirty minutes until golden, and the sausage mixture is bubbling around the sides.
  6. Serve with refreshing greens such as spinach, sugar-snap peas or green beans to offset the richness of the crumble.

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