Sausage Cobbler Recipes

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SAUSAGE & PARMESAN COBBLER



Sausage & parmesan cobbler image

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

Provided by Jane Hornby

Categories     Main course

Time 1h10m

Number Of Ingredients 19

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

Steps:

  • 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.

Nutrition Facts : Calories 750 calories, Fat 43 grams fat, SaturatedFat 18 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 20 grams sugar, Fiber 5 grams fiber, Protein 21 grams protein, Sodium 4 milligram of sodium

SAUSAGE, EGG, AND CHEESE SCRAMBLE



Sausage, Egg, and Cheese Scramble image

This is a tasty scramble of scrambled eggs, cheese, and pieces of sausage. Great for a Sunday morning family breakfast! You may use as much of whatever type of cheese you prefer for this recipe.

Provided by Meaghan

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 15m

Yield 4

Number Of Ingredients 4

6 links pork sausage
6 eggs
¾ cup milk
¾ cup shredded sharp Cheddar cheese

Steps:

  • Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and chop into bite-size pieces; set aside.
  • While sausage is cooking, beat eggs and milk together. Pour eggs into griddle. Add cheese and cook until eggs are set. Stir in sausage and serve warm.

Nutrition Facts : Calories 312.5 calories, Carbohydrate 3 g, Cholesterol 335.6 mg, Fat 23.2 g, Protein 22.5 g, SaturatedFat 9.5 g, Sodium 468.3 mg, Sugar 2.8 g

DUBLIN CODDLE - IRISH SAUSAGE, BACON, ONION AND POTATO HOTPOT



Dublin Coddle - Irish Sausage, Bacon, Onion and Potato Hotpot image

This traditional supper dish of sausages, bacon, onions and potatoes dates back at least as far as the early eighteenth century. It seems to be more of a city dish than a rural one: it was a favourite of Jonathan Swift, author of Gulliver's Travels and dean of Christ Church Cathedral in Dublin. In Dublin itself, coddle retains its reputation as a dish that can be prepared ahead of time and left in a very slow oven while the people who're going to eat it have to be out of the house for a while - making it an excellent dish for very busy people! The name of the dish is probably descended from the older word caudle, derived from a French word meaning "to boil gently, parboil, or stew". The more recent version of the verb, "coddle," is still applied to gently cooked eggs, "Coddled Eggs". Please note, the sausages used should be the best quality 100% pork sausages you can get your hands on! This recipe would also work VERY well if cooked in a crock-pot, reduce the liquid by about half if cooking the coddle this way. Serve with Guinness and Irish soda bread. Although this is an easy to prepare one pot meal and its simplicity belies its amazing taste and flavour - comfort food at its best! Sláinte.

Provided by French Tart

Categories     Stew

Time 4h15m

Yield 4-6 serving(s)

Number Of Ingredients 9

2 kg potatoes
2 large onions, peeled and sliced thickly
450 g good quality pork sausages
450 g bacon, piece thick cut
500 ml water
1 beef or 1 chicken stock cube, if ham stock isn't available
3 -4 tablespoons fresh parsley, chopped
salt (to season)
coarse-ground pepper (to season)

Steps:

  • Peel the potatoes. Cut large ones into three or four pieces: leave smaller ones whole. Finely chop the parsley. Boil the water and in it dissolve the bouillon cube.
  • Grill or broil the sausages and bacon long enough to colour them. Be careful not to dry them out! Drain briefly on paper towels. When drained, chop the bacon into one-inch pieces. If you like, chop the sausages into large pieces as well. (Some people prefer to leave them whole.).
  • Preheat the oven to 300F / 150°C In a large flameproof heavy pot with a tight lid, start layering the ingredients: onions, bacon, sausages or sausage pieces, potatoes. Season each layer liberally with fresh-ground pepper and the chopped fresh parsley. Continue until the ingredients are used up. Pour the bouillon mixture over the top. On the stove, bring the liquid to a boil. Immediately turn the heat down and cover the pot. (You may like to additionally put a layer of foil underneath the pot lid to help seal it.).
  • Put the covered pot in the oven and cook for at least three hours. (Four or five hours won't hurt it.) At the two-hour point, check the pot and add more water if necessary. There should be about an inch of liquid at the bottom of the pot at all times.
  • To Serve. Guinness, bottled or draft, goes extremely well with this dish (indeed, adding a little to the pot toward the end of the process wouldn't hurt anything). Another good accompaniment is fresh soda bread, used to mop up the gravy!

Nutrition Facts : Calories 1273.3, Fat 81.1, SaturatedFat 26.9, Cholesterol 157.5, Sodium 1691, Carbohydrate 95.3, Fiber 12.4, Sugar 7.1, Protein 41

SAUSAGE COBBLER



Sausage Cobbler image

Make and share this Sausage Cobbler recipe from Food.com.

Provided by hectorthebat

Categories     Pork

Time 41m

Yield 4 serving(s)

Number Of Ingredients 20

1 lb sausage
oil
2 onions
4 ounces bacon
1 ounce flour
400 g tomatoes
2 tablespoons tomato puree
1 tablespoon Worcestershire sauce
1 tablespoon mushroom ketchup
1/2 pint beef stock
salt
pepper
3 ounces mushrooms
8 ounces self-raising flour
1 teaspoon mustard powder
salt
2 ounces butter
1 teaspoon baking powder
1 egg
1/4 pint milk

Steps:

  • Set oven to 425F/Mark 7. Cut the sausages into 2-3 sections and fry gently in a pan until browned. Transfer to a dish and keep warm.
  • Fry onions and bacon until soft, add the flour and fry for 1 minute. Add the tomatoes, tomato puree, sauces and stock, season and bring to the boil, stirring. Add mushrooms and sausage pieces, simmer for 15-20 minutes, then transfer to an ovenproof dish.
  • Meanwhile, make the scone topping. Sift the flour, salt, baking powder and mustard into a bowl and rub in the butter. Add the egg and stir in sufficient milk to mix to a soft dough. Roll out to 1/2in thickness on a floured surface, cut into small scones with a cutter, and arrange, overlapping, around the edge of the sausage mixture in the dish. Bake in oven for about 15 minutes until the scones are risen and golden brown.

Nutrition Facts : Calories 898.4, Fat 57.9, SaturatedFat 22.8, Cholesterol 182.2, Sodium 2177.7, Carbohydrate 60.9, Fiber 4.3, Sugar 6.4, Protein 32.5

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