Gluten Free Sausage Cobbler
Gluten Free Sausage Cobbler
Gluten Free Sausage Cobbler
Ingredients:
500g gluten free pork sausages, chopped into 2cm pieces
2 tablespoons olive oil or local rapeseed oil
1 onion, finely chopped
1 stick celery, chopped
250g chopped leek
500ml chicken stock
1 tablespoon balsamic vinegar
2 teaspoons Dijon mustard
1 tablespoon cornflour mixed with a tablespoon of water
Handful parsley, chopped
25ml double cream
Method:
Heat the oil in a large pan and when hot add the sausages.
Cook to seal off and then add the onion, celery and leek.
Cook gently until they’re soft.
Add the stock and place a lid on top.
Simmer for about 20 minutes.
Add the balsamic and mustard and mix well.
Add the cornflour mixture to thicken.
Add the cream and parsley.
Check seasoning.
Place in a baking dish and cool.
Cobbler Topping
Ingredients:
200g butter
200g mashed potato
400g gluten free plain flour
1 teaspoon English mustard powder
1 teaspoon onion powder
75g grated cheddar
2 teaspoons gf baking soda
1 teaspoon Xanthan gum
200ml buttermilk
2 scallions
1 egg
1 egg yolk
Salt
Method:
Rub the flour, mashed potato and butter to fine crumbs.
Add the mustard powder, onion powder and cheddar.
Mix well and add the baking soda and Xanthan gum.
Add the scallions.
Mix the buttermilk and egg together and mix into the dry mixture to a soft dough.
Place dough on a floured surface and roll to about a centimetre and a half thick.
Cut out rounds and place on surface of the sausage mixture.
Roll out dough trimmings and cut out more rounds to fill the top.
Brush the tops with the egg yolk.
Place in a 200oc pre heated oven for 20 minutes.
