Sausage Casserole
with a Choice
Cobbler Top
This recipe is quick and easy to make, with the creamy cheese and apple sauce making the ideal complement to the Lincolnshire Sausage and Cider.
Serves 4
Ingredients
1 tbsp oil
8 sausages Lincolnshire or similar
1 onion, halved and sliced
400g tin chopped tomato
2 Cooking apples, peeled, quartered,
cored and cut into 1cm chunks
150ml (1/4 pint) Cider
1 tbsp Dark brown sugar
1 tbsp Cornflour
Salt & Pepper
For Cobbler top:
175g (6oz) Self Raising Flour
1 tsp mustard powder
25g (1oz) Hard Margarine
75g Pilgrims Choice Vintage Extra
Mature Cheddar Cheese, + 25g for on top (3oz in total), all grated.
1 Medium egg
2 tbsp Milk
Salt & Pepper to taste
Heat the oil in a large frying pan and fry the sausages until browned all over. Add onion and cook for 2-3 minutes.
Mix the cornflour to a smooth paste with a little of the cider. Add tomatoes, apple, cider, brown sugar, season with salt and pepper and transfer to an ovenproof dish.
To make cobbler top sieve flour, add salt and pepper and mustard powder. Rub in margarine with finger tips until the mixture resembles fine breadcrumbs. Stir in 75g cheese and mix to a soft dough with egg and a little milk if necessary. Roll out on a lightly floured surface to 2cm thick and cut with a round cutter, arrange of top of the casserole, overlapping if necessary, brush with milk and sprinkle on the remaining Pilgrims Choice Cheddar Cheese.
Bake at 180c/Gas Mark 4 for 20 minutes until the cobbler top has risen and is golden and the sausages are piping hot. Serve.
Cook's Tip
The cobbler top can be used on its own as a recipe for cheese scones. If you would rather not use cider, replace it with apple juice.