Sausage & parmesan cobbler

Sausage & parmesan cobbler

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(18 ratings)

Prep: 20 mins Cook: 50 mins


Serves 6

Warm your cockles with a hearty sausage stew topped with parmesan cheese cobbler swirls – serve with extra bread or crispy baked potatoes

Nutrition and extra info

  • Freezable (without topping)
  • Easily doubled

Nutrition: per serving

  • kcal750
  • fat43g
  • saturates18g
  • carbs63g
  • sugars20g
  • fibre5g
  • protein21g
  • salt4g
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    For the sausage stew

    • 1 tsp olive oil
      olive oil

      Olive oil

      ol-iv oyl

      Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

    • 12 herby sausages (we used Lincolnshire)
    • 4 rashers streaky dry-cured smoked bacon, chopped
    • 1 large onion, chopped



      Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

    • 1 medium carrot, chopped



      The carrot, with its distinctive bright orange colour, is one of the most versatile root…

    • 1 garlic clove, crushed
    • 10 sage leaves, chopped, plus a few whole to decorate



      Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

    • 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
      Cannellini bean

      Cannellini bean

      can-a-leen-ee been

      Slightly kidney-shaped with squarish ends, cannellini beans are from Italy and are creamy white…

    • 1 tbsp Worcestershire sauce

    For the cobbler topping

    • 250g self-raising flour, plus extra for dusting
    • 50g cold butter, cut into cubes



      Butter is a dairy product made from separating whole milk or cream into fat and…

    • 125ml milk



      One of the most widely used ingredients, milk is often referred to as a 'complete' food…

    • 1 egg, beaten



      The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

    • 50g parmesan, finely grated



      Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


    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.

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    Comments, questions and tips

    Sign in or create your My Good Food account to join the discussion.
    15th Jun, 2018
    Have made this recipe numerous times now as it is delicious. I use whatever bean I have to hand and all work well. I also use chorizo in place of the bacon. Yum!
    iamnotgemma's picture
    30th May, 2018
    Delicious. Definitely would make this again. The dumplings on top make it a lot more interesting than a normal sausage casserole.
    17th Feb, 2016
    Made this ahead of time for warming up after getting home from work. So didn't make the dumplings but served with garlic and cheese bread. Unfortunately didn't have hot paprika so added the sweet I had with a little bit of chilli powder. Very tasty indeed, when I get the time I shall try the dumplings as they sound lovely!
    27th Apr, 2015
    Love this recipe, easily doubled, great for large gatherings.
    18th Oct, 2014
    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!
    2nd Oct, 2014
    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!
    21st Aug, 2014
    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.
    13th Dec, 2013
    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!!!
    3rd Dec, 2013
    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.
    25th Nov, 2013
    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?


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