Sausage cobbler

This is one of those several recipes hashed together , made up kind of dinners. It was rather nice, if I do say so myself.
I made this for the three of us but with a few more vegetable on the side it would stretch to four. 
In this version I made it family friendly and Miss ate it. If it was for older children and grown ups I would add chilli. Also it is a good way to use up scraps of bits in your fridge. Experiment my dears with things like using lentils rather than beans or whatever is lurking in your cupboard.

Heat oven to 180

Sausage base-
olive oil

2 cloves of garlic, chopped
1 onion finely chopped
1 leek sliced into rings (optional)
4  good sausages (any flavour, I used the uncooked Chorizo ones)
400 g tin of borlotti beans, rinsed and drained
1 tin of tomatoes

splash of Worcestershire sauce

salt & pepper to taste
Polenta cobbler
100g SR flour
50 g polenta
1 tsp brown sugar
pinch of salt 
1/2 cup grated cheese
1 medium egg
1 tbsp canola/sunflower oil
80 ml milk
Heat a shallow pan with a splash of olive oil
Brown sausages  and remove from pan, when cool slice
In same pan sauté onion, leek and garlic when soft return sliced sausages to pan

Add tinned tomatoes
To taste- Worcestershire sauce and salt and pepper
Simmer for 15-20 mins until liquid has reduced
Place mix in deep baking dish
Mix dry ingredients and cheese (save a little for tops)
Whisk together egg, oil and milk
Make a well and fold into dry ingredients
Place small scone size blobs 2cm apart on top of sausage mix. You should get about 6 from this mix.
Put remaining cheese on top

Bake for 20-30 mins until tops brown, ensure sausage base is heated through.

Do all of your family eat spicy or strong tasting food? 
Miss defiantly likes garlic and onion in her food and prefers her meal not to be bland.


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