Sausage cobbler Recipe

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serves:

4 - 6

Skill:

medium

Prep:

30 min

Cooking:

55 min

Nutrition per portion

RDA
Calories 763 kCal 38%
Fat 69g 99%
  -  Saturates 42g 210%

This classic sausage cobbler recipe is topped with homemade savoury scones. A great dinner treat for autumn and winter – perfect, easy comfort food at its finest. This budget meal is made with tender sausages, cider infused stock and heaps of freshly prepared carrots. The onions gives the rich sauce a delicious, tangy flavour which works wonders with the sausage meat. This sausage and pork cobbler is taken from a classic 1974 Woman’s Weekly recipe. This recipe serves 4-6 people and will take around 1hr and 25 mins to prepare and cook.

Ingredients

  • 6 good-sized sausages
  • 125g (4oz) belly or shoulder of pork, rind and any bones removed, chopped into 6 or 8 pieces
  • 2 medium onions, peeled and sliced
  • 2 large carrots, peeled and thinly sliced
  • 1 level tbsp plain flour
  • 150ml (¼ pint) cider
  • 300ml (½ pint) hot chicken stock
  • Salt and freshly ground black pepper
  • For the topping
  • :
  • 250g (8oz) self-raising flour
  • Pinch of salt
  • 1 level tsp dried sage
  • 45g (1½oz) butter
  • 150ml (¼ pint) milk
  • 1.25 litre (2 pint) pie dish
  • 6.5cm (2½in) plain cutter

Method

  • Fry the sausages and pork in a frying pan over a very low heat for 15 mins until they are golden brown. Use a draining spoon to put them into the dish.

  • Set the oven to 200°C/400°F/Gas Mark 6. Add the onion and carrot to the fat in the pan and fry over a low heat for about 10 mins until softened.

  • Stir in flour and mix well. Take pan off heat and gradually blend in the cider and stock. Put pan back on the heat, stirring all time, to make a sauce. Check the seasoning and pour the sauce over the pork and sausages.

  • To make the topping: Mix the flour, salt and sage in a bowl. Rub in the butter, then mix in enough milk to make a fairly soft dough and turn it out on to a lightly floured work surface.

  • Roll the dough out to just under 1.5cm (½in) thick and cut out 8 scones with the cutter. Place them on top of sausage mixture and bake for 30 mins until the scones are golden and well-risen.

More Recipe Ideas

Top Tip

If you're pushed for time you can use ready-made savoury scones or a potato topping