Sausage Cobbler -

Sausage Cobbler

Children will love the scone topping on this dish. The leeks could be changed to any vegetable of your choice, such as cauliflower, carrots or a can of borlotti or white kidney beans.

Ingredients

500 g (1 lb) thick pork sausages
1 tablespoon oil
500 g (1 lb) leeks, sliced
40 g (1½ oz) butter
40 g (1½ oz) plain flour
450 ml (¾ pint) milk
1 teaspoon chopped mixed herbs
Salt and pepper to taste

For The Scone Topping:

250 g (8 oz) wholemeal self-raising flour
1 teaspoon baking powder
1 teaspoon dry mustard
50 g (2 oz) margarine
50 g (2 oz) Cheddar cheese, grated
1 egg
3-4 tablespoons milk

Details

Serves: 4

Method

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 tablespoons 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 herbs, 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 1 tablespoon, then mix the rest into the rubbed-in mixture to make a soft dough.

Roll out the dough on a floured surface to a 1 cm (1½ inch) thickness, then cut into rounds using a 5 cm (2 inch) 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.

Preparation time: 25 minutes
Power setting: HIGH
Cooking time: 21 minutes

Related food category:

• Main Course