Sausage Cobbler
Sausage Cobbler
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INGREDIENTS
Nutrition- 1lb sausage
- oil
- 2
- 4ounces bacon
- 1ounce flour
- 400g tomatoes
- 2tablespoons tomato puree
- 1tablespoon Worcestershire sauce
- 1tablespoon mushroom ketchup
- 1⁄2pint beef stock
- 3ounces mushrooms
- 8ounces self-raising flour
- 1teaspoon mustard powder
- 2ounces butter
- 1teaspoon baking powder
- 1
- 1⁄4pint milk
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DIRECTIONS
- 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.
- 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.
- 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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