Sausage in ale casserole

4 servings

Ingredients

QuantityIngredient
400gramsWall's Pork Sausages; each halved (1
; pack)
1Onion chopped
1Clove garlic crushed
175gramsBaby carrots or sliced carrots; (6oz)
175gramsBaby turnips; or chopped turnips
; (6oz)
1275 millilit ale; (10fl.oz)
150millilitresBeef stock; (1/4pt)
2tablespoonsFresh marjoram or 1 bouquet garni
1tablespoonCornflour; blended with 2 x
; 15ml sp (2tbsp)
; water
100gramsButton mushrooms; (4oz)
175gramsPlain flour; (6oz)
50gramsRolled oats; (2oz)
1tablespoonBaking powder
Salt
50gramsMargarine; (2oz)
90millilitresMilk; (3fl.oz)
1tablespoonPoppy seeds

Directions

SCONE TOPPING

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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