Sausage cobbler

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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.
Serves: 4-6
Prep time: 30 mins
Cooking time: 55 mins
Total time: 1 hr 25 mins
Skill level: Bit of effort
Costs: Mid-price

 

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

 

 

    1. 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.

 

    1. 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.

 

    1. 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.

 

    1. 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.

 

    1. 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

 

 

fat 69.0g saturates 42.0g calories 763(kcal)

 

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.

 

Recipe by Kate Moseley and Iris Harvey