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Malcolm love this today for his lunch. You said that any sausages would work, so I used some little boudin noir (black pudding) sausages and some cocktail sausages, we are cleaning out the freezer before travelling back to the UK for 3 weeks! The sausages worked perfectly and the topping was really delicious. I had no sunflower seeds, so I subbed pumpkin seeds and a few sesame seeds, it was great. I made my own bread crumbs from a stale loaf of bread and used low-fat crisps for the topping. This is an easy to make dish and I can see why it would appeal to children! Made for PAC Spring 2010 and a nice little store-cupboard recipe thanks. FT:-)

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French Tart April 12, 2010
Sausage Crumble