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Categories:
sausage oil onions bacon flour tomatoes tomato puree Worcestershire sauce mushroom ketchup beef stock salt pepper mushrooms flour mustard powder salt butter baking powder egg milk
Viewed: 68 - Published at: 3 years agoIngredients
- 1 lb sausage
- oil
- 2 onions
- 4 ounces bacon
- 1 ounce flour
- 400 g tomatoes
- 2 tablespoons tomato puree
- 1 tablespoon Worcestershire sauce
- 1 tablespoon mushroom ketchup
- 1/2 pint beef stock
- salt
- pepper
- 3 ounces mushrooms
- 8 ounces self-raising flour
- 1 teaspoon mustard powder
- salt
- 2 ounces butter
- 1 teaspoon baking powder
- 1 egg
- 1/4 pint milk
Method
- Set oven to 425F/Mark 7. Cut the sausages into 2-3 sections and fry gently in a pan until browned. Transfer to a dish and keep warm.
- Fry onions and bacon until soft, add the flour and fry for 1 minute. Add the tomatoes, tomato puree, sauces and stock, season and bring to the boil, stirring. Add mushrooms and sausage pieces, simmer for 15-20 minutes, then transfer to an ovenproof dish.
- Meanwhile, make the scone topping. Sift the flour, salt, baking powder and mustard into a bowl and rub in the butter. Add the egg and stir in sufficient milk to mix to a soft dough. Roll out to 1/2in thickness on a floured surface, cut into small scones with a cutter, and arrange, overlapping, around the edge of the sausage mixture in the dish. Bake in oven for about 15 minutes until the scones are risen and golden brown.
