On TV Tonight
- 20:00 - Rick Stein's Mediterranean Escapes - Rick Stein's Mediterranean Escapes
- 21:00 - James Martin's United Cakes of America - Baltimore
- 21:30 - James Martin's United Cakes of America - Pennsylvania
- Prep time:
- 20 min
- Cook time:
- 20 min
Warm, oven-fresh scones and sausage meat in a creamy sauce make this comfort food recipe from the Hairy Bikers
Method1. For the biscuits/scones: Preheat the oven to 220C/gas 7. In a large mixing bowl, rub the flour and butter together using your fingertips, until the mixture resembles coarse breadcrumbs. Stir in the sugar and salt and a good twist of black pepper.
2. Make a well in the centre of the flour and slowly add the buttermilk, stirring continuously until the mixture comes together and forms a light, spongy dough. Turn onto a lightly floured surface and knead lightly until smooth and soft. Press with the palms of your hands or a rolling pin until around 2.5cm deep.
3. Using a 9cm plain biscuit cutter, cut 4 rounds from the dough. Re-knead and roll the trimmings and cut two more rounds from the dough.
4. Line a baking tray with parchment paper. Brush just the top of the scones with a little milk, place on a baking sheet, spaced well apart, and bake in the centre of the oven for 18-20 minutes, until well risen and pale golden brown. Remove from the oven and set aside.
5. For the sausage gravy: Heat the oil in a large non-stick frying pan over a medium-high heat. Squeeze the sausages out of their skins and add to the pan - if using sausage meat, break into several chunks as you add it to the pan. Stir in the chopped onion and cook with the sausage for 8-10 minutes until lightly browned, stirring with a spoon and squishing against the base and sides of the pan to break it up as much as possible. It should be in small lumps – a bit like minced beef.
6. Sprinkle the flour over the sausage meat and stir well. Cook for 2 minutes, stirring. Slowly start adding the milk, stirring well between each addition. When all the milk has been added, bring the sauce to a gentle simmer and cook for 4-5 minutes, stirring constantly until it looks thickened. Add a little extra milk if the sauce seems too thick; it should have the consistency of Bolognese sauce. Season generously with Worcestershire and Tabasco sauces and salt and pepper to taste.
7. Split the warm scones in half and divide between four warmed plates. Spoon over the sausage gravy. Scatter with a little chopped parsley if you like, and serve.
For the biscuits/scones
- 400 g self-raising flour, plus extra for rolling
- 100 g cold butter, cubed
- 1 tbsp caster sugar
- 1/2 tsp fine sea salt
- 284 ml carton buttermilk
- 1 tbsp milk, for glazing
For the sausage gravy
- 1 tbsp sunflower oil
- 450 g good pork sausages, or sausage meat
- 1/2 medium onion, finely chopped
- 3 tbsp plain flour
- 450 ml milk
- 2 tbsp Worcestershire sauce
- Few drops tabasco, to taste (optional)
- flat leaf parsley leaves, chopped (optional)
Tips and suggestions
- Chopped parsley isn’t usually used to garnish but it helps to bring a little colour to the plate. Choose herby sausages, such as Lincolnshire, for extra flavour.