Forget for a moment the traditional potato gâteau and get ready to taste the potato crumble filled with sausage and taleggio.

A crispy shell, made from a base of boiled potatoes, mashed and mixed with egg, cheese, and flour, enclosing a tasty and melty filling where sausage perfectly complements the bold character and melting texture of taleggio.

Perfect as a complete dinner or a rich appetizer, this crumble will win everyone over!

Now take a minute to read the recipe and then… let’s COOK and EAT!!

Ingredients

700 g potatoes
150 g all-purpose flour
1 egg
40 g grated parmesan
to taste salt
to taste ground black pepper (ground)
to taste breadcrumbs
to taste rosemary (needles or powder)
1 clove garlic
300 g sausage
150 g Taleggio cheese

Tools

1 Pot
1 Potato Masher
1 Bowl
1 Springform Pan 22 cm
1 Frying Pan

Steps

Preparing the potato crumble with sausage and taleggio is very simple, although not immediately so. Let’s go through the various steps together.
First, wash the potatoes and boil them starting from cold salted water. While the potatoes cook, remove the casing from the sausages, crumble them, and brown them in a pan with a little oil and a clove of garlic.
When the potatoes are ready, peel them and press them through a potato masher.
Collect the boiled and mashed potatoes in a bowl and add the flour, egg, grated cheese and season with salt, pepper, and ground rosemary.
Knead all the ingredients in the bowl, first with a fork and then by hand, until you get a homogeneous mixture.
Divide the mixture into two parts and use one to line the base of a buttered and breadcrumb-coated springform pan (both the base and the edges).
Cover the potato base with the browned sausage and diced taleggio.
Then take the second half of the mixture, break off small pieces, and use them to cover the filling.
Sprinkle the surface of the potato crumble with some breadcrumbs and grated cheese and drizzle with a little olive oil.
Bake the potato crumble in a preheated static oven at 392°F (200°C) for 35 minutes.
The surface should be golden and crispy.

Once out of the oven, let it cool for a few minutes before slicing and serving 😉.

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