Sausage & Parmesan cobbler

Sausage & Parmesan cobbler

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(8 ratings)


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Cooking time

Prep: 20 mins Cook: 50 mins

Skill level



Serves 6

Warm your cockles with a hearty sausage stew topped with Parmesan cheese cobbler swirls- serve with bread or crispy baked potatoes

Nutrition and extra info

  • without topping
  • Easily doubled
Nutrition info

Nutrition per serving

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For the sausage stew

  • 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

For the cobbler topping

  • 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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  1. Heat the oil in a wide, shallow pan. Brown the sausages for 5 mins until golden, then remove. Add the bacon to the pan, sizzle for 5-8 mins till golden, then stir in the onion and carrot. Cover and gently cook for 10 mins until soft.
  2. Turn up the heat, add the garlic and half the herbs, and cook for 1 min. Stir in the paprika and tomato purée, give them 1 min to sizzle, then tip in the rest of the stew ingredients and bring to a simmer. Season to taste. Heat the oven to 190C/170C fan/gas 5. If your pan doesn’t go in the oven, spoon everything into a large baking dish. Add a splash of water if the beans have begun to soak up the juices.
  3. For the topping, add a pinch of salt to the flour, then rub in the butter until the mix resembles fine crumbs. Beat together the milk, remaining chopped herbs, half the egg and most of the cheese, then tip into the bowl. Using a cutlery knife, bring everything together to a soft dough. Do not knead it. Split the dough into 6 even pieces, dust with a little flour, then roll and squeeze each piece into a rope about 30cm long. roll up into spirals.
  4. Sit the spirals on top of the stew. Brush with leftover egg, then scatter with the rest of the cheese. Sprinkle with a pinch of smoked paprika and poke in a few sage leaves. Bake for 25-30 mins until the cobbler topping is golden and well risen, and the stew is bubbling beneath.

Recipe from Good Food magazine, November 2013

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georgie89's picture
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Love this recipe, easily doubled, great for large gatherings.

elizabethedwards15's picture
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Most delicious dumplings I've ever made... Cheese gives great flavour and the herbs are an interesting complementary ingredient. Kids and adults all devoured this .... So cooked it again the following week!

sarahdrew8's picture
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Really enjoyed this recipe - I used a tin of baked beans in place of the cannelloni beans and used only 1 tin of tomatoes. Couldn't get sage at our small local supermarket so used parsley instead in the cobbler topping and the sauce - it was lovely. I think 2 tablespoons of sugar made it too sweet (probably because of the baked beans) so I would cut back on that next time. Will definitely make again!

camberwellgirl's picture
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Love this recipe, I've made it tons of times and it's a great warmer and filler. Quite often substitute the sausages for chicken breasts chopped into chunky pieces and it's equally good. Prefer butter beans to cannellini beans and have even used a tin of baked beans (with one less tin of tomatoes) with great results.

thislooksyummy's picture

Totally loved this! I used 6 sausages and 1 tin of tomatoes with some additional water. Fed the two of us for 2 nights and a bit left over for my lunch another day. The cobblers were really light and tasty. Delicious!!!

jaysephine's picture

Not normally a commenter but a big fan of the good food site and this time had to chip in. This was proper nice this like! Made a portion for six and it was devoured by three of us (I only used eight sausages though). The pastry twirls are pretty good fun to make too. I'm still getting thanks for making this, so that's a favour in the bank in time for Christmas.

seattlewa's picture

This sounds great but as I suffer from IBS does anyone have any suggestions as to what I could add instead of the cannellini beans, as high fibre foods are a no no for me?

Flossie64's picture

I would add chunks of pepper or courgette to mine, as we are not bean fans in this house.

kypnut's picture

This was just right on a cold November night warming and filling the family loved it.

antheamarshall's picture

Loved it - cooked it for 2 other families on bonfire night, both asked for the recipe.

jonodee's picture

Do not believe this recipe, my cockles are still cold!

Sara Brown's picture

Absolutely delicious. Used just under a tsp of hot smoked paprika as my children are young. There was a nice heat to it and my kids were fine but others may wish to use sweet smoked or just smoked paprika. Lovely and the cobbler topping was lovely

Elmonalissa's picture

This was so easy to make and the Catherine wheel cobblers were delicious! I think I'm going to put them on all my stews this winter (and buy a bigger belt), I replaced the cannellini beans with butter beans, and this worked well.

marybg's picture

very easy to make and made a tasty bonfire night supper!