This recipe was originally 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.
It’s since become a family favourite, as now we have a small child it’s rare that we have the time or space to get messy with pastry. Our previous house was a small terrace with a tiny kitchen, so a sausage crumble was the ideal treat.
Cooking and Serving Sausage Crumble
Sausage crumble is the ideal winter comfort food. However, they would be equally good in the summer with a light salad.
We usually eat this twice and cook half in individual dishes as a ‘home made ready meal’. If you’re a larger family it should multiply up well. You could use flour instead of oats for the topping, but it covers less well and doesn’t have the same crunch. I use extra mature cheddar cheese, but you can use your favourite hard cheese. The spices are enough to give a bit of a kick without being truly spicy, but you can turn up the heat if you wish.
If you have a go at this let me know how you get on- a friend has already made her own increased-cheese version. I’ve stuck with a traditional British flavour here but there are so many potential twists…
Adapted from the original recipe, originally published on 24 May 2011
A savoury dish with tonnes of sausagey flavour but less hassle than pie.
- 1 Onion
- 2 Carrots
- 1 Cooking apple
- 1 lb Sausages 6-8
- 2 tsp cornflour cornstarch
- 2 tsp gravy powder/granules
- 1 pinch mace
- 1 pinch cayenne pepper
- 8 oz Porridge oats
- 2 oz Margarine
- 2 oz 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. Add a splash of water if it becomes dry.
Stir in the cornflour, gravy powder, mace and cayenne pepper. Add enough freshly boiled water to cover. Bring to a fast boil so the sauce becomes 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- approximately 20 minutes.
- Cook some potatoes and veg while your crumble is in the oven, and serve with shed-loads of gravy!