Thursday, February 21, 2013

Sausage And Mushroom Savoury Crumble

Say goodbye boring sausages! Mushrooms, onion and parsley combine to make this crumble a firm favourite.


  • 115 gram Self-raising flour
  • 70 gram Stork margarine, cubed
  • 30 millilitre sunflower oil
  • 1 Red onion, peeled and chopped
  • 6 Pork sausages
  • 250 gram Mushrooms
  • 350 millilitre Milk
  • 1 teaspoon Robertsons Parsley
  • 1 KNORR Vegetable Stock Pot
  • Robertsons Salt and Freshly Ground Black Pepper


  1. Preheat oven to 200°C.
  2. In a pan heat oil.
  3. Add onion, sauté for 5 minutes until soft.
  4. Add the sausages and fry until brown. Slice the sausages into 4 pieces and return to the pan.
  5. Add mushrooms to the pan and fry for 5 minutes.
  6. Pour in the KNORR Vegetable Stock Pot, milk and parsley.
  7. Bring to a simmer and then cook for 2-3 minutes.
  8. Topping: In a bowl rub the Stork margarine into the flour, salt and pepper until it forms crumbs.
  9. Pour the sausage mixture into an ovenproof dish and crumble the topping evenly over the top.
  10. Bake for 30 minutes, or until the topping is a light brown.


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