Sausage And Mushroom Crumble
A crumble topping is best known for old favourite desserts with apples or rhubarb but take out the sugar and it becomes the perfect savoury addition to a bake.
Enjoying this with friends is great for spreading the cost (and showing off a bit), but if you need to it'll keep in the fridge for a couple of days with no problems.
- 1 red onion
- 1 clove garlic
- 1 glug olive oil
- 4 field mushrooms, peeled
- 400 g chopped tomatoes
- 8 pork sausages, spicy ones are good
- 100 g plain flour
- 50 g cold butter, diced
- 1 pinch mixed dried herbs
Cook The Sausages
Line up the sausages on a grill rack and place under a medium heated grill or stick them into a pan to cook for 5-6 minutes, turning occasionally.
Cook The Onion & Garlic
Peel and slice the onion and garlic, then fry in a saucepan in a shot of oil for 3-4 minutes until softened and beginning to colour.
Add The Mushrooms
Brush the mushrooms of any dirt and roughly chop, leaving them chunky.
Add the mushrooms to the pan and fry for another 3-4 minutes.
Simmer Everything In A Pan
Cut the cooked and golden sausages into bite-sized pieces and add to the onion and mushroom mix with the tin of tomatoes.
Bring to a simmer and cook for 10 minutes so all the flavours combine before dumping it into an oven-proof dish, then preheat the oven to 180°C.
Make The Crumble
Rub the butter into the flour until it resembles breadcrumbs and then stir in plenty of salt, pepper and dried herbs of your choosing (Oregano or mixed Provencal are great).
Chuck It All Into A Dish
Scatter over the mushroom and sausage base so that you can no longer see the tomato.
Bake It And Serve!
Bake for 15 minutes until golden and bubbling then serve with fresh green veg.
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