Sausage and mushroom crumble

(24 ratings)
Sausage crumble
Sausage crumble
  • Serves: 2

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Woman's Weekly recipe A creamy sausage and mushroom filling served with a crunchy, buttery crumble comes to under 1 a portion.


  • 4 thick sausages, eg, Cumberland
  • 2tbsp sunflower oil
  • 1 medium onion, peeled and chopped
  • 125g (4oz) button mushrooms, quartered
  • 295g can condensed cream of mushroom soup
  • 100ml (3fl oz) milk

For the topping:

  • 75g (2oz) self-raising flour
  • Salt and freshly ground black pepper
  • 50g (1oz) butter, cubed

Woman's Weekly cookery editor Sue McMahon says: ' We found that frozen sausages were good value (we used Cumberland for a good, spicy flavour). Just be sure to let them defrost thoroughly before use.'


  1. Set the oven to 200C or gas mark 6.
  2. Skin the sausages and cut each one into 3-4 pieces, and shape the portions into small balls.
  3. Heat the oil in a pan. Add the onion and cook over a medium heat for 4-5 minutes, until the onion starts to soften. Add the balls of sausagemeat to the pan and cook for a further 4-5 mins, turning them occasionally until they start to brown. Add the quartered mushrooms to the pan and cook for a further 3-4 mins. Pour in the soup and milk, and stir to break down the soup as it may be very thick. Bring the mixture to a simmer and then cook for 2-3 mins.
  4. Meanwhile, for the topping: Tip the flour into a bowl and season it well. Rub in the butter until the mixture starts to bind together and forms a crumble texture.
  5. Divide the sausage-and-mushroom mixture between the ovenproof dishes. Scatter crumble topping over it. Put the dishes on a baking tray and place in the centre of the oven to bake for 25-30 mins, or until the topping is a lightgolden colour. Remove from the oven and serve immediately. (Not suitable for freezing).

This meal is part of our 40 weekly meal planner - see the other recipes here

Nutritional information per portion

  • Low
  • Med
  • High
  • Calories 845(kcal)
  • Fat 65.0g
  • Saturates 25.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Average rating

  • 4
(24 ratings)

Your comments


😲 Oh my god !😲 wot a great site x

lisa benham

Made this the other night the filling was really nice but the crumble was dry and boring, i ate around it and left loads, If i make it again will try topping with mash xx


I made this the other night and was rather disappointed. I found very sickly and couldn't eat much. I wish I had done a much smaller portion with some vegetables to add a bit of colour and flavour. I wouldn't make it again but may use condensed tomato soup another time instead.


tried this recipie this evening and i was really disappointed. the crumble topping doesnt go at all. i would say if you like the sausage and mushroom with the sauce concoction top it off with mash potato instead. i can think of better recipies to use sausages and mushroom in though.

kebea ba

We made this and i have to be honest it lacked flavour and the crumble was very heavy so i made it again and changed it slightly adding whole spicy sausages cut into small pieces and red peppers in with the mushrooms plus a clove of garlic we also added less crumble this gave it a lighter taste. Marks for this rrecipe5/10 Unusual dish but makes a change from the old frozen bought food

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