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Sausage Cobbler




Source of Recipe


Sainsbury's


List of Ingredients




500g thick pork sausages
15ml spoon oil
500g leeks, sliced
40g butter
40g plain flour
450ml milk
5ml spoon chooped mixed herbs
salt and freshly ground pepper to taste
250g wholemeal self-raising flour
5ml spoon baking powder
5ml spoon dry mustard
50g margarine
50g Cheddar cheese, grated
1 medium size egg
3 - 4 x 15ml spoons milk

Recipe



Prick the sausages, place in a large shallow dish with the oil and cook on HIGH for 4 minutes, turning once. Drain on kitchen paper, discarding the oil and any fat. Leave to cool, then cut each sausage into 3 pieces.

Place the leeks in the dish with 3 x 15ml spoons water, cover and cook on HIGH for 5 minutes. Drain and set aside.

Place the butter in a bowl, and microwave on HIGH for 1 minute. Stir in the flour, then gradually blend in the milk. Cook on HIGH for 4 minutes, stirring twice. Add the berbs, and salt and pepper.

Add the leeks and sausages to the white sauce, then spoon into a round dish.

To make the scone topping, mix together the flour, baking powder, mustard and a pinch of salt. Rub in the margarine, then stir in the cheese.

Beat the egg and milk together. Set aside a 15ml spoon, then mix the rest into the rubbed-in mixture to make a soft dough.

Roll out the dough on a floured surface to a 1cm thickness, then cut into rounds using a 5cm plain cutter.

Lay the scones, slightly overlapping, on top of the sausage mixture, around the edge of the dish. Brush the scones with the reserved egg and milk mixture. Cook on HIGH for 7 minutes. Serve immediately.



Serves: 4-6