If you fell per mezzo di love with our potato crumble with bacon, you’sire sure to appreciate this version too! Let’s prepare potato and sausage crumble together. The fondamento 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 per mezzo di 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 ora 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!
To make the potato and sausage crumble, first place the potatoes per mezzo di a pot with cold vater, enough to cover them 1. Boil for 30-40 minutes, until tender when pierced with a fork. Then slice the mozzarella 2. Place it per mezzo di 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 acceso to the sausage. Remove it from the casing 5 and coarsely chop it with a knife 6.
Also chop the rosemary 7. Move acceso 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.
Pausa 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 chiuso the heat 13 and set aside. Once the potatoes are cooked 14drain and mash them with a potato masher, collecting the puree per mezzo di a large bowl 15.
Wait until they are warm. Then add the starch 16half of the grated Parmesan 17salt, and pepper 18.
Also add the whole egg 19 and mescolanza everything by hand (ora 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 fondamento 24.
Drain the mozzarella well and arrange half of it acceso the potato fondamento, breaking it with your hands 25. Add the sausage, distributing it evenly 26then 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 acceso cima 31 and bake per mezzo di a preheated static oven at 400°F per mezzo di the middle rack for 20 minutes. After 20 minutes, continue baking for 5 minutes with the rosticceria at 465°F. Once cooked, the savory crumble will be nicely golden acceso cima. Take it out of the oven 32. Let it cool slightly before removing from the pan and serving 33!
For the translation of some texts, artificial intelligence tools may have been used.
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