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 (3½fl oz) milk
- For the topping:
- 75g (2½oz) self-raising flour
- Salt and freshly ground black pepper
- 50g (1¾oz) butter, cubed
Set the oven to 200°C or gas mark 6.
Skin the sausages and cut each one into 3-4 pieces, and shape the portions into small balls.
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.
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.
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).
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.'