Ahhh. Winter is here. Love it or hate it, it’s the time of year for wrapping up, hot drinks and – of course – comfort food. This doesn’t mean you should up the antics of the fast food chain persuasion and practically move in there, however – in actual fact it’s the PERFECT time to learn to rustle up some hearty, tasty dishes which pack a punch. Take that, cold weather!
The trusty Sorted Chefs are back for Liberty Living to show you how you can turn the classic crumble on its head with Sausage and Mushrooms. No, they’re not here to glorify a dessert by adding bits of sausage – that would be disgusting! Instead, they’ve prepared a tasty, savoury alternative to the crumbles you might be used to, which will make a comforting winter warmer to stave off all those winter blues.
With a cheap overall portion cost, and a vegetarian option (using veggie sausages) to boot, you might soon find that this becomes an all-time favourite. As a perfect mid-week dinner to relax with after a long day in University, we can’t guarantee you won’t be reaching for seconds… or even thirds! You have been warned…
• 1 red onion
• 1 clove of garlic
• Shot of olive oil
• 4 field mushrooms, peeled
• 1 tin of tomatoes
• 8 pork sausages, spicy ones are good
• Plain flour (100g)
• Cold butter, diced (50g)
• Sprinkle of mixed dried herbs
How to cook:
• Line up the sausages on a grill rack and place under a medium heated grill to cook for 5-6 minutes, turning occasionally.
• It’s time to get chopping! Peel and slice the onion and garlic, then fry in a saucepan in a shot of oil for 3-4 minutes. You’ll know it’s going well when when it softens and starts to go a lovely golden brown.
• Give the mushrooms a bit of a wash and roughly chop, leaving them chunky. Then, add them to the pan and fry for another 3-4 minutes.
• Cut the cooked and golden sausages into bit-sized pieces and add to the onion and mushroom mix, along with the tin of tomatoes.
• Bring to a simmer and cook for 10 minutes so all the flavours combine before dumping into an oven-proof dish.
• Preheat the oven to 180°C. Note we said preheat (so it might be worth thinking about this whilst you’re preparing the mix!)
• 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).
• Scatter over the mushroom and sausage base so that you can no longer see the tomato.
• Bake for 15-20 minutes until golden and crumbly on top but bubbling underneath.
• Serve with some fresh greens.
Serves 4 people.
Liberty Living provides student accommodation in 17 university cities across the UK, including student accommodation in Liverpool, student accommodation in London, student accommodation in Preston plus many more.
Posted on 21st November 2014 by Claire L.
Claire Louise Sheridan lives and works in Peterborough. She recently graduated with a degree in English and Communication Studies from the University of Liverpool.