We love sausages, and since a previous blog called the ‘Versatility of Sausages’ we have been on a wonderful sausage making course at Mustard Seed, bought our own sausage making machine (a glorified mincer with sausage stuffer attachment) and made lots and lots of sausages. Here is another of our favourite recipes.
Sausage and Bean Cobbler
6 sausages, skinned and cut into chunks
2 tbsp olive oil
2 cloves garlic, diced
1 onion, diced,
1 leek, washed, cut in half and sliced
1 large or 2 small carrots, diced
1 tsp each dried thyme and oregano
1 tbsp tomato puree
1 glass white wine
1 tin chopped tomatoes
1 tin beans, drained (we prefer borlotti or cannelini but kidney or chick peas work equally well)
Method
1. Heat the oil in a saute pan. Fry the garlic and onion for a few minutes, add the diced carrot and cook for another 2 minutes. Add the leeks and stir well.
2. Add the sausage pieces and stir till changed colour, sprinkle over the herbs.
3. Add the tomato puree, stir well, then add the wine and cook out for a couple of minutes, then add the tinned tomatoes and beans. Half fill the tomato tin with water, add to the mixture, bring to the boil and simmer whilst you prepare the cobbler topping.
Cobbler
200g self-raising flour
100g butter
1 tsp dried oregano
150ml milk
Method
1. Put the flour in a bowl, add the butter and rub in (or put in a food processor and pulse for a few seconds at a time till well combined)
2. Add the oregano and stir in the milk to form a thick batter
Putting the sausage and bean cobbler together
1. Pre-heat the oven to 180C
2. Pour the sausage mixture into a an oven-proof baking dish.
3. Get 2 spoons and dollop the cobbler mixture on top of the sausage mixture. Use one spoon to scoop up the cobbler batter and the other to push it off on top of the cobbler in a rough pattern so that it almost covers the top.
4. Put the cobbler in the oven and bake for 30-40 minutes till the topping is gently browned.
Delicious on its own or serve with new potatoes and green beans