Yield: 4 servings
|400 grams||Wall's Pork Sausages; each halved (1|
|1||Clove garlic crushed|
|175 grams||Baby carrots or sliced carrots; (6oz)|
|175 grams||Baby turnips; or chopped turnips|
|1||275 millilit ale; (10fl.oz)|
|150 millilitres||Beef stock; (1/4pt)|
|2 tablespoons||Fresh marjoram or 1 bouquet garni|
|1 tablespoon||Cornflour; blended with 2 x|
|; 15ml sp (2tbsp)|
|100 grams||Button mushrooms; (4oz)|
|175 grams||Plain flour; (6oz)|
|50 grams||Rolled oats; (2oz)|
|1 tablespoon||Baking powder|
|50 grams||Margarine; (2oz)|
|90 millilitres||Milk; (3fl.oz)|
|1 tablespoon||Poppy seeds|
Cook the sausages in a large saucepan over a medium heat (gas mark 4, 180øC, 350øF) until browned.
Remove sausages and place in a casserole dish.
Add onion, garlic, carrots and turnips to remaining juices and saute slightly. Then add the ale, stock, marjoram and seasoning.
Bring to the boil and pour over the sausages.
Cover and cook for 30 minutes.
Meanwhile, make the scone topping: Mix the flour, oats, baking powder and salt together and rub in the margarine. Add the milk to make a soft dough.
Rollout on a floured board to a thickness of 1cm and cut into 10 rounds.
Remove the casserole from the oven and stir in the blended cornflour and button mushrooms.
Increase the oven temperature to Gas mark 6, 200øC, 400ø.
Arrange the scones on top of the casserole, brush with a little milk and sprinkle with poppy seeds.
Bake uncovered for a further 10 minutes until the scones have risen and are golden.
Serve with fresh seasonal vegetables.
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