Sausage Casserole with Cobbler Topping

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Sausage Casserole



Oil for frying

1lb sausages

2 onions (sliced)

4oz streaky bacon (diced)

1oz plain flour

1 400g tin chopped tomatoes

2 tablespoons tomato puree

1 tablespoon Worcester sauce

1 tablespoon mushroom ketchup

3oz button mushrooms (sliced)

½ pint beef stock

Salt and pepper to taste.

Cobbler Top:- 

8oz self-raising flour

2oz butter (softened)

1 teaspoon dry mustard powder

1 teaspoon baking powder

1 egg (beaten)


pinch of salt


Fry or grill the sausages until brown then cut into 2 or 3 pieces transfer to a dish and keep warm, next fry the bacon and onions until soft add the plain flour and fry for another minute. Add the tomatoes, tomato puree, beef stock and the sauces, season to taste and bring to the boil whilst stirring. Lastly add the mushrooms and previously cooked sausages, and simmer for 15 to 20 minutes, then transfer to an ovenproof dish.

Meanwhile make the cobbler topping.

Mix the self-raising flour, baking powder, mustard powder and salt in a bowl then rub in the softened butter, add the beaten egg and sufficient milk to mix to a soft dough, place on a floured surface and roll out until it reaches ½ an inch thickness, cut into small scone size circles with an appropriate cutter, and place these around the edge of the sausage mixture in the dish overlapping them a little, then bake the whole lot in a pre-heated oven gas mark 7 (220*c) for about 15 minutes until the cobbler circles have risen and are golden brown.

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