Sausage Cobbler

Total Time: 41 mins Preparation Time: 10 mins Cook Time: 31 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.