Sausage cobbler recipe

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serves: 4 - 6
Skill: medium
Prep: 30 min
Cooking: 55 min

Nutrition per portion

Calories 478 kCal 24%
Fat 24.0g 34%
  -  Saturates 10.1g 51%
Carbohydrates 41.2g 24%
  -  of which Sugars 9.1g 10%
Protein 22.3g 45%
Salt 1.65g 28%
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  • This classic sausage cobbler recipe is topped with homemade savoury scones. A great dinner treat for autumn and winter - perfect, easy comfort food at its finest.

    This budget meal is made with tender sausages, cider infused stock and heaps of freshly prepared carrots. The onions gives the rich sauce a delicious, tangy flavour which works wonders with the sausage meat. This sausage and pork cobbler is taken from a classic 1974 Woman’s Weekly recipe. This recipe serves 4-6 people and will take around 1hr and 25 mins to prepare and cook.


    • 6 good-sized sausages
    • 125g (4oz) belly or shoulder of pork, rind and any bones removed, chopped into 6 or 8 pieces
    • 2 medium onions, peeled and sliced
    • 2 large carrots, peeled and thinly sliced
    • 1 level tbsp plain flour
    • 150ml (¼ pint) cider
    • 300ml (½ pint) hot chicken stock
    • Salt and freshly ground black pepper
    • For the topping
    • :
    • 250g (8oz) self-raising flour
    • Pinch of salt
    • 1 level tsp dried sage
    • 45g (1½oz) butter
    • 150ml (¼ pint) milk
    • 1.25 litre (2 pint) pie dish
    • 6.5cm (2½in) plain cutter


    • Fry the sausages and pork in a frying pan over a very low heat for 15 mins until they are golden brown. Use a draining spoon to put them into the dish.

    • Set the oven to 200°C/400°F/Gas Mark 6. Add the onion and carrot to the fat in the pan and fry over a low heat for about 10 mins until softened.

    • Stir in flour and mix well. Take pan off heat and gradually blend in the cider and stock. Put pan back on the heat, stirring all time, to make a sauce. Check the seasoning and pour the sauce over the pork and sausages.

    • To make the topping: Mix the flour, salt and sage in a bowl. Rub in the butter, then mix in enough milk to make a fairly soft dough and turn it out on to a lightly floured work surface.

    • Roll the dough out to just under 1.5cm (½in) thick and cut out 8 scones with the cutter. Place them on top of sausage mixture and bake for 30 mins until the scones are golden and well-risen.

    Top tip for making Sausage cobbler

    If you're pushed for time you can use ready-made savoury scones or a potato topping

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