Sausage Cobbler

• 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

1. 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.
2. 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.
3. 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.

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

Taken from www.food.com/recipe/sausage-cobbler-494652 (may not work)