Sbriciolata di patate e salsiccia

Potato and sausage crumble is a rich and tasty dish, ideal for a comforting dinner. Here is the recipe with an Italian touch.

Ingredients

• 1 kg of potatoes
• 300 g of sausage
• 1 onion
• 100 g of grated Parmesan cheese
• 2 egg yolks
• 100 g of butter
• 100 g of breadcrumbs
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Chopped rosemary to taste (optional)

Preparation

1. Start by washing the potatoes and boiling them in salted water until tender. Once cooked, drain them, peel them and mash them with a potato masher or a fork.

2. In a frying pan, gently fry the finely chopped onion in a drizzle of extra virgin olive oil. Add the crumbled sausage and cook until browned, deglazing with a little white wine if you like.

3. In a bowl, mix the mashed potatoes with the egg yolks, grated Parmesan cheese, chopped rosemary (if using), salt, and pepper until you get a homogeneous mixture.

4. Take a baking dish, preferably round, and grease the bottom with a little oil. Sprinkle with breadcrumbs to create a crunchy base.

5. Spread half of the potato mixture on the bottom of the dish, then add a layer of cooked sausage, and cover with the other half of the potatoes.

6. Melt the butter and mix it with the remaining breadcrumbs. Sprinkle this “crumble” over the potatoes, creating an even layer.

7. Bake in a preheated oven at 200 °C for about 25-30 minutes, or until the surface becomes golden and crispy.

8. Serve the crumble warm, perhaps with an extra sprinkle of Parmesan and a drizzle of raw oil.

Curiosity

The potato and sausage crumble is a variant of the more well-known dish called “gateau di patate” or “potato tart,” which can be found in many Italian regions with small local variations. The uniqueness of the crumble lies in its crunchy upper layer which gives a pleasant contrast to the softness of the filling.