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Name: Sausage in Ale Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1 275 ml ale (10 fl oz); 1 tb Poppy seeds; 100 g Button mushrooms (4 oz); 50 g Margarine (2 oz); 1 Clove garlic crushed; 175 g Baby turnips or chopped (6 oz); 1 Onion chopped; 150 ml Beef stock (1/4 pt); 2 tb Fresh marjoram or 1 bouquet; Salt; 1 tb Cornflour blended with 2 x 15ml sp (2tbsp) water; 50 g Rolled oats (2 oz); 1 tb Baking Powder; 175 g Baby carrots or sliced; 175 g Plain flour (6 oz); 90 ml Milk (3 fl oz)

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INGREDIENTS

1 275 ml ale ; (10 fl oz)
1 tb Poppy seeds
100 g Button mushrooms ; (4 oz)
SCONE TOPPING
50 g Margarine ; (2 oz)
1 Clove garlic ; crushed
175 g Baby turnips ; or chopped (6 oz)
1 Onion ; chopped
150 ml Beef stock ; (1/4 pt)
2 tb Fresh marjoram ; or 1 bouquet
Salt
1 tb Cornflour ; blended with 2 x 15ml sp (2tbsp) water
50 g Rolled oats ; (2 oz)
1 tb Baking Powder
175 g Baby carrots ; or sliced
175 g Plain flour ; (6 oz)
90 ml Milk ; (3 fl oz)

Servings

INSTRUCTIONS

Cook the sausages in a large saucepan over a medium heat (gas mark 4, 180?C, 350F) until browned. Remove sausages and place in a casserole dish. Add onion, garlic, carrots and turnips to remaining juices and saute slightly. Then add the ale, stock, marjoram and seasoning. Bring to the boil and pour over the sausages. Cover and cook for 30 minutes. Meanwhile, make the scone topping: Mix the flour, oats, baking powder and salt together and rub in the margarine. Add the milk to make a soft dough. Rollout on a floured board to a thickness of 1cm and cut into 10 rounds. Remove the casserole from the oven and stir in the blended cornflour and button mushrooms. Increase the oven temperature to Gas mark 6, 200?C, 400?. Arrange the scones on top of the casserole, brush with a little milk and sprinkle with poppy seeds. Bake uncovered for a further 10 minutes until the scones have risen and are golden. Serve with fresh seasonal vegetables.

NOTES

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Sausage in Ale Casserole

1 275 ml ale (10 fl oz)
1 tb Poppy seeds
100 g Button mushrooms (4 oz)
 SCONE TOPPING
50 g Margarine (2 oz)
1 Clove garlic crushed
175 g Baby turnips or chopped (6 oz)
1 Onion chopped
150 ml Beef stock (1/4 pt)
2 tb Fresh marjoram or 1 bouquet
 Salt
1 tb Cornflour blended with 2 x 15ml sp (2tbsp) water
50 g Rolled oats (2 oz)
1 tb Baking Powder
175 g Baby carrots or sliced
175 g Plain flour (6 oz)
90 ml Milk (3 fl oz)

Cook the sausages in a large saucepan over a medium heat (gas mark 4,  180?C, 350F) until browned.    Remove sausages and place in a casserole dish.    Add onion, garlic, carrots and turnips to remaining juices and saute  slightly. Then add the ale, stock, marjoram and seasoning.    Bring to the boil and pour over the sausages.    Cover and cook for 30 minutes.    Meanwhile, make the scone topping: Mix the flour, oats, baking powder and  salt together and rub in the margarine. Add the milk to make a soft dough.  Rollout on a floured board to a thickness of 1cm and cut into 10 rounds.    Remove the casserole from the oven and stir in the blended cornflour and  button mushrooms.    Increase the oven temperature to Gas mark 6, 200?C, 400?.    Arrange the scones on top of the casserole, brush with a little milk and  sprinkle with poppy seeds.    Bake uncovered for a further 10 minutes until the scones have risen and are  golden.    Serve with fresh seasonal vegetables.

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Nutrition

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Serving Size: 1 Serving (261g)
Recipe Makes: 4

Calories: 381
Calories from Fat: 114 (30%)

Amt Per Serving		% DV

	Total Fat 12.6g	17 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 5.4g
	Polyunsanturated Fat 3.9g
Cholesterol 0.5mg		0 %
Sodium 531.7mg		18 %
Potassium 552.8mg		15 %
Total Carbohydrate 58g		17 %
	Dietary Fiber 6g	24 %
	Sugars, other 51.9g
Protein 9.8g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 381

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