Sausage cobbler

Who doesn't like sausages? A perfect all in one dish.

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 2 tbsp oil
 8-12 Sausages of choice
 100g Streaky bacon chopped into pieces
 1 onion chopped
 1 garlic crushed
 200g root vegetables of choice chopped into chunks (Carrot, swede, turnip, parsnip or a mix)
 125g Mushrooms sliced
 2 tbsp of tomato puree
 2 tbsp plain flour
 750ml beef stock
 2 tbsp chopped sage and 2 tbsp thyme
 1 tbsp Worcestershire sauce
 100g frozen peas
Cobbler
 275fg self-raising flour
 175g unsalted butter
 50g Cheddar cheese grated
 1 egg beaten
 Cayenne pepper, and salt and salt and pepper to taste

1

Heat the oil and fry the sausage just to brown them well, remove and set aside, then fry the bacon for 5 mins, remove and set aside

2

Add the onion and fry for a few minutes, then add the garlic and remaining vegetables stirring until golden, about 8 mins

3

Add the puree and mix well, sprinkle in the flour and stir through to coat then gradually add the stock

4

Add the herbs, Worcester sauce and peas and simmer for 20 mins until the veg is tender

5

Meanwhile, heat the oven to 190c

6

Process the flour, butter and half the cheese, the cayenne pepper and seasoning until it resembles breabcrumbs

7

Transfer to a bowl and add 150ml cold water and mix well

8

Roll out the dough to 1cm thick and cut into 2inch rounds

9

Chop the sausages into 3 and add them along with the bacon to the vegetable mixture and put into your baking dish

10

Top with the cobbler rounds, overlapping, brush with the egg and top with the remaining cheese

11

Bake for 30 mins until it’s bubbling and the cobbler is risen and golden

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Ingredients

 2 tbsp oil
 8-12 Sausages of choice
 100g Streaky bacon chopped into pieces
 1 onion chopped
 1 garlic crushed
 200g root vegetables of choice chopped into chunks (Carrot, swede, turnip, parsnip or a mix)
 125g Mushrooms sliced
 2 tbsp of tomato puree
 2 tbsp plain flour
 750ml beef stock
 2 tbsp chopped sage and 2 tbsp thyme
 1 tbsp Worcestershire sauce
 100g frozen peas
Cobbler
 275fg self-raising flour
 175g unsalted butter
 50g Cheddar cheese grated
 1 egg beaten
 Cayenne pepper, and salt and salt and pepper to taste

Directions

1

Heat the oil and fry the sausage just to brown them well, remove and set aside, then fry the bacon for 5 mins, remove and set aside

2

Add the onion and fry for a few minutes, then add the garlic and remaining vegetables stirring until golden, about 8 mins

3

Add the puree and mix well, sprinkle in the flour and stir through to coat then gradually add the stock

4

Add the herbs, Worcester sauce and peas and simmer for 20 mins until the veg is tender

5

Meanwhile, heat the oven to 190c

6

Process the flour, butter and half the cheese, the cayenne pepper and seasoning until it resembles breabcrumbs

7

Transfer to a bowl and add 150ml cold water and mix well

8

Roll out the dough to 1cm thick and cut into 2inch rounds

9

Chop the sausages into 3 and add them along with the bacon to the vegetable mixture and put into your baking dish

10

Top with the cobbler rounds, overlapping, brush with the egg and top with the remaining cheese

11

Bake for 30 mins until it’s bubbling and the cobbler is risen and golden

Sausage cobbler

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