Sausage and Mushroom Crumble – Student Housing Recipe
People often assume that a crumble has to be a sweet thing. That is proven wrong in this sausage and mushroom crumble recipe video made exclusively for Liberty Living by the Sorted Chefs. Using a very similar idea we can create a dish that becomes just as much of a favourite. A comforting and warming dish that can be shared with flatmates or friends as a main course. Using sausages helps to keep it cheap, but that doesn’t mean you have to scrimp on the quality of the sausage. Or why not try this with vegetarian sausages for a novel and new veggie option.
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.
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.
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.
Cut the cooked and golden sausages into bit-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 into an oven-proof dish.
Preheat the oven to 180°C.
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.