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Sausage Crumble |
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| Serves 4-6 |
Prep 10 mins |
Cooking 1h 30 mins |
Easy |
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My rating |
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Ingredients |
A splash of oil
1 red onion, thinly sliced
340g pork chipolatas
200g button mushrooms
150 ml dry cider
1 red dessert apple, cored & cut into 1 cm cubes
1 tbsp dried sage
2 tbsp chopped parsley
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For the crumble topping
75g chilled butter, cubed
110g plain flour
50g cheddar, grated
a big handful parsley, chopped
salt and pepper
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Add a dash of oil to the
frying pan and pop it on the lowest heat. Add the onions
and leave for 45 mins until soft and caramelised, stirring
occasionally. Preheat the oven to 190C/ Fan 170C/ Gas 5.
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In a large, lightly oiled pan,
brown the sausages. In the same pan, quickly fry the
mushrooms, just to get a little colour on them. Cut each
sausage diagonally into 4 pieces.
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Deglaze the pan with cider,
add the sausages, the apples, onions and herbs and allow
to reduce slightly. Season. Spoon into an ovenproof dish.
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To make the topping, rub the
butter and flour together until the mixture resembles
breadcrumbs. Mix in the cheese and parsley. Season and
spread evenly over the sausage mix.
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Bake for about 30 minutes
until golden and bubbling around the sides.
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DAILY
DINNERS 
