Potato and Sausage Crumble

Name: Potato and Sausage Crumble
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6
Ingredients: Red potatoes 1.3 lbs; Eggs 1; Grana Padano PDO cheese 3.5 oz; Cornstarch 1 ½ cup; Fine salt to taste; Black pepper to taste; Sausage 0.8 lb; Mozzarella di bufala cheese 19.4 oz; White wine 1.8 oz; Shallot 1; Rosemary 1 sprig

744

Calories per serving

Energy Kcal 744
Carbohydrates g 50.1
of which sugars g 2.1
Protein g 33.3
Fats g 44.9
of which saturated fat g 13.54
Fiber g 1.5
Cholesterol mg 141
Sodium mg 1179

Difficulty: Average
Prep time: 20 min
Cook time: 60 min
Serving: 6 persone
Cost: Average

PRESENTATION

If you fell in love with our potato crumble with bacon, you're sure to appreciate this version too! Let's prepare potato and sausage crumble together. The base is the usual one, soft, made with red potatoes and with a pleasant crispy outer crust, but this time we've opted for a different, even more tantalizing filling: sausage fried in a pan and slices of buffalo mozzarella that, when melted, will make everything gooey and irresistible! The potato crumble can be served as a main dish or like a savory pie to enrich your appetizers. A truly unique recipe that you really can't resist!

If you love this kind of recipe, also try: polenta with sausage and cheese!

Potato Gateau with Sausage and Mushrooms
Single-Serve Gratin of Potatoes, Pumpkin, and Sausage
Polenta with Sausage and Cheese
Pan-Fried Sausage and Potatoes
Beer-Braised Sausage and Potatoes

INGREDIENTS

744

Calories per serving

Ingredients for the base: Red potatoes 1.3 lbs (600 g); Eggs 1; Grana Padano PDO cheese 3.5 oz (100 g); Cornstarch 1 ½ cup (200 g); Fine salt to taste; Black pepper to taste

for the filling: Sausage 0.8 lb (360 g); Mozzarella di bufala cheese 19.4 oz (550 g); White wine 1.8 oz (50 g); Shallot 1; Rosemary 1 sprig

Preparation

How to prepare Potato and Sausage Crumble

To make the potato and sausage crumble, first place the potatoes in a pot with cold water, enough to cover them 1. Boil for 30-40 minutes, until tender when pierced with a fork. Then slice the mozzarella 2. Place it in a strainer over a bowl, cover with plastic wrap, and let it drain well 3.

Meanwhile, prepare the filling. Clean the shallot and finely chop it 4. Move on to the sausage. Remove it from the casing 5 and coarsely chop it with a knife 6.

Also chop the rosemary 7. Move on to cooking. Pour the shallot into a pan with a drizzle of oil 8 and let it stew gently for 7-8 minutes. Then increase the heat and add the sausage 9.

Break it up well with a spoon 10 and fry it. Add the rosemary 11 and when it's well browned, deglaze with white wine 12.

Salt, pepper, and let the wine evaporate well, then turn off the heat 13 and set aside. Once the potatoes are cooked 14, drain and mash them with a potato masher, collecting the puree in a large bowl 15.

Wait until they are warm. Then add the starch 16, half of the grated Parmesan 17, salt, and pepper 18.

Also add the whole egg 19 and mix everything by hand (or initially with a wooden spoon) 20 until you get a homogeneous mixture 21,

but still crumbly 22. Line a 9-inch round baking pan with parchment paper and pour half of the mixture inside. Use the back of a spoon to press slightly and create a smooth base 24.

Drain the mozzarella well and arrange half of it on the potato base, breaking it with your hands 25. Add the sausage, distributing it evenly 26, then finish with the remaining mozzarella 27.

Cover with the remaining mixture, spreading it well and crumbling it to cover the filling 28. Drizzle with a little oil 28 and season with a pinch of pepper 30.

Add the rest of the Parmesan on top 31 and bake in a preheated static oven at 400°F in the middle rack for 20 minutes. After 20 minutes, continue baking for 5 minutes with the grill at 465°F. Once cooked, the savory crumble will be nicely golden on top. Take it out of the oven 32. Let it cool slightly before removing from the pan and serving 33!