The potato and sausage crumble is a truly resolute recipe for dinner and perhaps to use as a single dish, at most accompanied by some vegetables.
I created a dough based on boiled potatoes to create the base and the surface of the cake, then filled it with sausage paste, mozzarella, and garnished with parmesan, breadcrumbs, and a touch of rosemary.
You’ll see that reading the recipe takes longer than making it.
In my opinion, the cake can be made a day ahead, kept in the refrigerator, and cooked at the right time, as it sets better and the cooking result is improved.
However, even made on the same day, the result was spectacular, so you can only imagine how appreciated it was at the table.
Externally you will find a slightly crunchy result and the interior soft and sublime.
If you make any of my recipes, send me photos and I’ll publish them on my page with your name.
Kcal approximately 890 per person
- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 1 Hour
- Portions: 4 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients to make the Potato and Sausage Crumble
- 1.4 lbs potatoes (weight when raw and peeled)
- 1 medium egg
- 1.5 cups all-purpose flour
- 1/2 tbsp about salt
- to taste pepper
- 3/4 oz grated parmesan
- 12 oz sausage paste
- 4.5 oz mozzarella (fairly firm, not too milky)
- 1.5 tbsp melted butter
- to taste grated parmesan
- to taste breadcrumbs
- to taste rosemary
- 1 Springform pan springform pan
Preparation of the Potato and Sausage Crumble
Start by taking the sausage paste, crumble it in a non-stick pan and start cooking it, trying to separate it well while it cooks.
Once cooked, transfer to a bowl and set aside.
Peel the potatoes, wash them, and put them in a pot cut into pieces, cover with cold water and bring to a boil until they are soft.
Once boiling is complete, drain the potatoes in a colander and mash them with a potato masher, collecting them in a large bowl.
Let them cool, then create the dough by adding 1 egg, salt, parmesan, flour, and mix well until creating a soft dough.
Refrigerate for at least 30 minutes before working with it.
Once cooled, take a 9.5-inch diameter pan, I used a springform pan, grease it well, or place parchment paper on the base.
Take ¾ of the dough, place it in the pan and press it down to create a base, slightly rising up the edges.
Add the crumbled mozzarella to the sausage paste set aside, mix well, and pour it onto the base of the cake.
Take the remaining potato dough and pinch all over the surface of the cake
then melt the butter and brush it over the entire surface, sprinkle with parmesan, breadcrumbs, and finally a little rosemary.
Bake in a preheated oven at 425°F for about 40 minutes checking the cooking.
