Sausage & parmesan cobbler

Contains pork – recipe is for non-Muslims only

Warm your cockles with a hearty sausage stew topped with parmesan cheese cobbler swirls – serve with extra bread or crispy baked potatoes

Prep:20 mins
Cook:50 mins

Serves 6
Easy

Nutrition per serving

kcal 750
fat 43g
saturates 18g
carbs 63g
sugars 20g
fibre 5g
protein 21g
salt 4g

Ingredients

1 tsp olive oil
12 herby sausages (we used Lincolnshire)
4 rashers streaky dry-cured smoked bacon, chopped
1 large onion, chopped
1 medium carrot, chopped
1 garlic clove, crushed
10 sage leaves, chopped, plus a few whole to decorate
leaves from 2 thyme sprig (optional)
1 tsp hot smoked paprika, plus an extra sprinkle for the top
2 tbsp tomato purée
2 x 400g cans chopped tomatoes
2 tbsp dark brown muscovado sugar
400g can cannellini beans, drained and rinsed
1 tbsp Worcestershire sauce
250g self-raising flour, plus extra for dusting
50g cold butter, cut into cubes
125ml milk
1 egg, beaten
50g Parmesan, finely grated

Tip

Make it ahead

The stew can be made up to a day ahead, but simmer for 10 mins to ensure sausages are fully cooked before chilling. Bring back to a simmer before Step 3 and add a splash more water or stock if the sauce seems dry.

Method

Heat the oil in a wide, shallow pan. Brown the sausages for 5 mins until golden, then remove. Add the bacon to the pan, sizzle for 5-8 mins till golden, then stir in the onion and carrot. Cover and gently cook for 10 mins until soft.
Turn up the heat, add the garlic and half the herbs, and cook for 1 min. Stir in the paprika and tomato purée, give them 1 min to sizzle, then tip in the rest of the stew ingredients and bring to a simmer. Season to taste. Heat the oven to 190C/170C fan/gas 5. If your pan doesn’t go in the oven, spoon everything into a large baking dish. Add a splash of water if the beans have begun to soak up the juices.
For the topping, add a pinch of salt to the flour, then rub in the butter until the mix resembles fine crumbs. Beat together the milk, remaining chopped herbs, half the egg and most of the cheese, then tip into the bowl. Using a cutlery knife, bring everything together to a soft dough. Do not knead it. Split the dough into 6 even pieces, dust with a little flour, then roll and squeeze each piece into a rope about 30cm long. roll up into spirals.
Sit the spirals on top of the stew. Brush with leftover egg, then scatter with the rest of the cheese. Sprinkle with a pinch of smoked paprika and poke in a few sage leaves. Bake for 25-30 mins until the cobbler topping is golden and well risen, and the stew is bubbling beneath.