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Scottish beef sausage pot with scone dumplings – great blend of juicy elements. This dish is mixed with perfect ingredients like beef sausage, butter, mushroom, tomatoes, beef stock, tomato puree and other seasonings. With sprinkle of scone dumplings on its top, you will find it more appetizing.
Serves :

Preparation Time :
45 minutes

Cooking Time :
2 hours

Preparation Method :

  • Slice the sausages into bite-size chunks.
  • Fry the sausage with onions in the cooking oil and butter without colouring for 3 minutes in a large flameproof casserole.
  • Add the mushrooms, potatoes, carrots, turnips, peppers and tomatoes and continue frying for further 5 minutes.
  • Pour the stock and add tomato puree, paprika, marjoram and beer. Bring to the boil and simmer over a low heat for 1 hour.
  • Meanwhile make the scone dumplings.
  • Preheat the oven to Gas Mark 3/ 170°C/325°F.
  • Mix all the dumpling ingredients together in a bowl, add enough water to make a soft dough.
  • Turn out onto a floured surface and cut out the dumplings with a small scone cutter.
  • Season the casserole to taste. Place the dumplings around the top of the casserole and cook in the oven, uncovered, for further 45 minutes.
  • Spoon the soured cream into the centre and serve.


  • 500 grams beef sausages
  • 500 grams onions, peeled and sliced
  • 3 tablespoons cooking oil
  • 25 grams butter
  • 250 grams button mushrooms, wiped
  • 250 grams potatoes, peeled and diced
  • 100 grams carrots, peeled and diced
  • 100 grams turnips, peeled and diced
  • 1 red and 1 green pepper, de-seeded and chopped
  • 8-9 chopped tomatoes
  • 225 ml Basic Beef Stock
  • 3 tablespoons tomato puree
  • 2 tablespoons paprika
  • 1 teaspoon dried marjoram
  • 150 ml beer
  • 6 tablespoons soured cream
  • Salt and freshly ground black pepper (to taste)

For the scone dumplings

  • 100 grams self-raising flour
  • 50 grams shredded beef suet
  • 25 grams butter, softened
  • 1 teaspoon oatmeal
  • 1 teaspoon snipped fresh chives
  • Salt and freshly ground black pepper (to taste)

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