Sausage and bean casserole with parsley parmesan cobbler
Bake this savoury sausage casserole recipe in individual ramekins or one large ovenproof dish and serve for a comforting midweek family meal with a crisp side salad
- 45 mins cooking
- Serves 6
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Ingredients
- 6 good herby sausages
- 1 onion, chopped
- 1 celery stalk, finely chopped
- 1 clove garlic
- 2 carrots, peeled and chopped
- 1 teaspoon smoked paprika
- 1 cup chicken stock
- 1 can baked beans
- 1 1/2 tablespoon tomato paste
- 3 tablespoon chopped parsley
- 250 gram self-raising flour
- 1/2 teaspoon salt
- 3/4 finely grated Parmesan cheese
- 60 gram butter
- 1/2 cup (approximately) of cold water
Method
- 1Preheat the oven to 200°C.
- 2Slit the sausage skins longwise and squeeze the meat into a frying pan.
- 3Brown the meat, crumbling with a masher or fork as it cooks. Add the onion, celery, garlic, carrot and smoked paprika. Cook for 5 minutes until the vegetables begin to soften, then stir in the chicken stock and bring to a simmer. Add baked beans, tomato paste and half the parsley. Simmer gently while you prepare the topping.
- 4In a bowl, combine flour, salt and half the cheese. Add enough water to form a dough when mixed. Roll into an A4-size rectangle. Sprinkle with remaining parsley and cheese. Roll longwise and cut into 12 spirals.
- 5Divide casserole between ramekins or one large dish. Flatten each dough spiral slightly and arrange on top. Top with a little extra cheese if desired. Bake in preheated oven until the topping is risen and lightly golden.
Notes
- Per serve: Energy: 572kcal, 2397kj Protein: 27.6g Fat: 28g Saturated fat: 13g Cholesterol: 78mg Carbohydrate: 45g Fibre: 10g Sodium: 1824mg
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