Recipes

Sausage, sweet potato and red onion crumble

Sausage, sweet potato and red onion crumble. Photograph: Harry Weir

Paul Flynn's face
Paul Flynn
Sat Nov 20 2021 - 05:55
Serves: 4
Course: Main Course
Cooking Time: 0 hr 50 mins
Ingredients
  • 1 sweet potato, peeled, halved and sliced into 1cm pieces
  • 3 red onions, peeled and quartered
  • 8 large sausages
  • Some fresh sprigs of thyme
  • 2 bay leaves
  • 3tbs olive oil
  • 100ml chicken stock
  • Salt
  • Black pepper
  •  
  • FOR THE CRUMBLE:
  • 175g plain flour
  • 50g Parmesan, grated
  • 100g butter, diced 

1 Preheat the oven to 190 degrees.

2 Put the sweet potato, onions, sausages and herbs into a medium-sized roasting tray.

3 Drizzle the olive oil over the top and turn everything together, then pour the chicken stock over the top.

4 To make the crumble, put all the ingredients in a bowl and rub together until you get a sandy texture, then scatter this over the sausage mixture.

5 Bake for 30-40 minutes (depending on the size of your sausages) until they are cooked and the topping is crunchy and golden.

Paul Flynn

Paul Flynn

Paul Flynn is a chef, restaurateur and contributor to The Irish Times. He and his wife, Máire, run the Tannery restaurant and cookery school in Dungarvan, Co Waterford

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