Sausage and mushroom crumble recipe

Click to rate
(108 ratings)
Sending your rating







Nutrition per portion

Calories 845 kCal 42%
Fat 65g 93%
  -  Saturates 25g 125%

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).

Top tip for making Sausage and mushroom crumble

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.'

Click to rate
(108 ratings)
Sending your rating