Sausage parmesan cobbler
Ingredients
- 1 tsp olive oil
- 12 herby sausages (we used Lincolnshire)
- 4 rashers streaky dry-cured smoked bacon chopped
- 1 large onion chopped
- 1 medium carrot chopped
- 1 garlic clove crushed
- 10 sage leaves, chopped, plus a few whole to decorate
- leaves from 2 thyme sprig (optional)
- 1 tsp hot smoked paprika plus an extra sprinkle for the top
- 2 tbsp tomato purée
- 2 x 400g cans chopped tomatoes
- 2 tbsp dark brown muscovado sugar
- 400g can cannellini beans drained and rinsed
- 1 tbsp Worcestershire sauce
- 250g self-raising flour plus extra for dusting
- 50g cold butter cut into cubes
- 125ml milk
- 1 egg beaten
- 50g parmesan finely grated
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