This sausage and pork cobbler topped with homemade savoury scones is taken from a classic 1974 Woman’s Weekly recipe. It makes a great treat for the autumn and winter months – perfect comfort food.
Prep time: 30 mins
Cooking time: 55 mins
Total time: 1 hr 25 mins
Skill level: Bit of effort
- 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
- 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.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.