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Prep Time: 10 Minutes Cook Time: 31 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Sausage Cobbler Ingredients:
1 lb sausage |
oil |
2 onions |
4 ounces bacon |
1 ounce flour |
400 g tomatoes |
2 tablespoons tomato puree |
1 tablespoon worcestershire sauce |
1 tablespoon mushroom ketchup |
1/2 pint beef stock |
salt |
pepper |
3 ounces mushrooms |
8 ounces self-raising flour |
1 teaspoon mustard powder |
salt |
2 ounces butter |
1 teaspoon baking powder |
1 egg |
1/4 pint milk |
Directions:
1. Set oven to 425F/Mark 7. Cut the sausages into 2-3 sections and fry gently in a pan until browned. Transfer to a dish and keep warm.
2. Fry onions and bacon until soft, add the flour and fry for 1 minute. Add the tomatoes, tomato puree, sauces and stock, season and bring to the boil, stirring. Add mushrooms and sausage pieces, simmer for 15-20 minutes, then transfer to an ovenproof dish.
3. Meanwhile, make the scone topping. Sift the flour, salt, baking powder and mustard into a bowl and rub in the butter. Add the egg and stir in sufficient milk to mix to a soft dough. Roll out to 1/2in thickness on a floured surface, cut into small scones with a cutter, and arrange, overlapping, around the edge of the sausage mixture in the dish. Bake in oven for about 15 minutes until the scones are risen and golden brown.
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