Many Years Ago, Sister 2 and I used to work at a pub that specialised in regional English dishes. Suffolk Grumbly was always a massive hit and we served it with chips and salad. I tend to serve it with a selection of vegetables, but a moderate portion of chips would certainly help to fill a chap up or make it stretch a little further. It serves 4 hungry people comfortably, and apart from the sausagemeat is made from storecupboard ingredients.
If I’ve been really good and planned in advance, I make this the day before and re-heat it as it tends to have a firmer texture if it’s been left to rest.
A note about ovens. Don’t put the oven on just for one thing. If you’re putting something in for an hour, pop in a cake or a tray of biscuits. A plain sponge can be produced in minutes and cooked in 20. Don’t waste energy. I’ll do an article on Basic Sponge tomorrow.
1 x blender or chopper for making breadrumbs *
1 x lasagne type dish (min. 3″ / 7cm deep)
1 x chopping board
1 x cheese grater
1 x large mixing bowl
1 x medium saucepan
1lb / 500g sausage meat
1 medium onion – finely chopped
2oz / 60g wholemeal bread crumbs
1 teaspoon mixed herbs
2oz / 60g butter
2oz / 60g wholemeal flour (or 2 really heaped tablespoons)
4oz / 120g cheese – grated
½ pint / 300ml milk
1 pinch mustard power / ¼ teaspoon ready made mustard
Heat the oven to 180 /350 / 4
Melt the butter in a pan then slowly stir in the flour to make thick paste (a roux)
Add the milk a bit at a time, stirring constantly
Simmer gently until the sauce has thickened slightly and then stir in the cheese and the mustard
This sauce needs to be thick or it will slop everywhere when you put the sausagemeat on top
Mix all the other ingredients together in a bowl – I use my hands and squelch away like billy-oh
Lightly grease an ovenproof dish and spread half of the sausage mixture in the bottom of the dish
Pour half of the cheese sauce over the mixture
Spread the rest of the sausage mixture over that, followed by the rest of the cheese sauce
Sprinkle liberally with paprika.
Bake in the oven for 1 hour – the top should be well browned.
* A word about breadcrumbs. If you are a family who doesn’t like its crusts, keep them in a bag in the fridge until you have a few. Using a blender make them into breadcrumbs. Put the crumbs in a sealable bag and put in the freezer until needed. They can then be used to coat chicken or Glamorgan sausages, in brown bread ice cream or as a crunchy top on savoury dishes. Or indeed for a Suffolk Grumbly.