Sausage And Mushroom Savoury Crumble

 

 

 

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

Ingredients

• 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

Instructions

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.

 

All-in-One Bangers and Mash

 

 

 

It's back to the basics with this banger and mash recipe - but with a twist!

Ingredients

• 250 millilitre frozen peas
• 300 millilitre Water
• 1 KNORR Country Hot Pot Dry Cook-in-Sauce
• 2 Cans chopped tomatoes
• 2 Garlic cloves, crushed
• 1 Onion, chopped
• 8 Beef sausages
• 15 millilitre Olive oil
• 4 Cups readymade mashed potato
• Robertsons Salt and Pepper to taste
• 50 millilitre Freshly chopped mixed herbs
• 15 millilitre Stork Margarine

Instructions

1. Heat oil in a frying pan and cook sausages for about 8 minutes over medium heat until brown.
2. Set aside.
3. Add onion and garlic to the frying pan and cook until soft.
4. Add sausages, tomatoes, sachet of KNORR Country Hot Pot Dry Cook-in-Sauce and water to the frying pan and cook for 15 minutes until cooked through.
5. Add the peas, seasoning and herbs and cook for a further 5 minutes.
6. Pour into a casserole dish and top with mashed potato.
7. Dot potato with Stork margarine and place under the grill to brown