Lowestoft Recipes from Jackie's Kitchen

8th December 2012

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Sausage and Chilli Bean Cobbler

Heat the oil and fry the onions over a medium heat for 5 mins. Then add garlic and sausage meat and chilli paste and stir it in well. Cover and cook for 5 mins.
Add tomato puree and all the beans, cover and cook for 10 mins, while you make the cobbler topping.
Heat oven to 180C.
Put flour and butter into a bowl and rub it together until it forms breadcrumbs.
Stir in the sage and milk until mixture forms sticky dough.
Spoon sausage and bean mix into an ovenproof dish and tear off golf ball sized pieces of dough, sitting them on top. (You can have plenty of gaps)
Bake for 25 – 30 mins until the top is golden.

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