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Sausage, sweet potato and red onion crumble

Sausage, Sweet Potato and Red Onion Crumble From Butter Boy by Paul Flynn

This sausage, sweet potato and red onion crumble is a simple, hearty meal that’s perfect to switch up your mid-week dinners.

Serves 4


  • 1 sweet potato, peeled, halved and cut into 1cm-thick slices
  • 3 red onions, quartered
  • 8 large sausages
  • a few sprigs of fresh thyme
  • 2 bay leaves (fresh if possible)
  • 3 tbsp olive oil
  • 100ml chicken stock

For the crumble:

  • 175g plain flour
  • 100g butter, diced
  • 50g Parmesan cheese, grated


  1. Preheat the oven to 190°C.
  2. Put the sweet potato, onions, sausages and herbs in a medium-sized roasting tin.
  3. Drizzle over the oil and turn everything together, then pour over the chicken stock.
  4. To make the crumble, put all the ingredients in a bowl and rub together until you get a sandy texture, then scatter it over the sausage mixture.
  5. Bake in the oven for 30–40 minutes (depending on the size of your sausages), until the crumble topping is crunchy and golden. Serve straightaway.
Sausage, sweet potato and red onion crumble
Sausage, sweet potato and red onion crumble extracted from Butter Boy: Collected Stories and Recipes by Paul Flynn is published by Nine Bean Rows (

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