| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Grains |
|
Walls |
4 |
servings |
INGREDIENTS
| 400 |
g |
Wall's Pork Sausages; each halved (1 |
|
|
; pack) |
| 1 |
|
Onion chopped |
| 1 |
|
Clove garlic crushed |
| 175 |
g |
Baby carrots or sliced carrots; (6oz) |
| 175 |
g |
Baby turnips; or chopped turnips |
|
|
; (6oz) |
| 1 |
|
275 millilit ale; (10fl.oz) |
| 150 |
ml |
Beef stock; (1/4pt) |
| 2 |
tb |
Fresh marjoram or 1 bouquet garni |
| 1 |
tb |
Cornflour; blended with 2 x |
|
|
; 15ml sp (2tbsp) |
|
|
; water |
| 100 |
g |
Button mushrooms; (4oz) |
| 175 |
g |
Plain flour; (6oz) |
| 50 |
g |
Rolled oats; (2oz) |
| 1 |
tb |
Baking powder |
|
|
Salt |
| 50 |
g |
Margarine; (2oz) |
| 90 |
ml |
Milk; (3fl.oz) |
| 1 |
tb |
Poppy seeds |
INSTRUCTIONS
SCONE TOPPING
Cook the sausages in a large saucepan over a medium heat (gas mark 4,
180°C, 350°F) 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, 200°C, 400°.
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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