This recipe is vague because it was unexpected. It wasn’t something I planned to plan- I thought sausage, my husband said crumble, and the rest is history! One of those surprises where you know from the first forkful that you will eat it many more times.
I first came across a savoury crumble in the veggie section of my student cookbook. This recipe, however, would be great for anyone who loves a good pie and fancies something different, or doesn’t have the time or space to play with pastry.
- 1 Onion
- 2 Carrots
- 1 Cooking apple
- 6 Sausages
- A little flour and gravy powder
- Mace and cayenne pepper to taste
- 8oz Porridge oats
- 2oz Margarine
- 2oz Cheese
- Chop the carrots, onion and apple.
- Snip the sausages into chunks and put them in a saucepan. Cook until they're tanned all over and the fragrance is filling the room.
- Add the onion and cook until it's soft. You may have to add some oil if the sausages are very lean.
- Add the carrots and apple and stir round until they start to melt into each other.
- Stir in the flour, gravy powder, mace and cayenne pepper. Add enough freshly boiled water to cover. Simmer until the sausages are done, and the sauce is nice and gloopy.
- Now for the crumble topping. Grate the cheese. Rub the butter into the oats, and mix the cheese in.
- Put the sausage mixture into an ovenproof dish, or individual dishes, and sprinkle on the topping. Cook in a hot oven until the sauce bubbles and the top is golden.
- Cook some potatoes and veg while your crumble is in the oven, and serve with shed-loads of gravy!
We’ve eaten this twice as I made half the mixture as individual portions for the freezer, and we’re hooked! If you have a go at this let me know how you get on- a friend has already made her own increased-cheese version.