Savory Sausage and Pepper Cobblers
 
 
Serves: 7 (6-inch) cobblers
Ingredients
  • 1 tablespoon unsalted butter
  • 1 (13-ounce) package smoked beef sausage, cut into ⅓-inch-thick rounds
  • 5 cups sliced red onion
  • 5 cups sliced assorted bell peppers
  • 5 cloves garlic, minced
  • 2 tablespoons tomato paste
  • 5 teaspoons chopped fresh rosemary, divided
  • 2½ cups chicken broth
  • 3¼ cups all-purpose flour, divided
  • 5 teaspoons sugar, divided
  • 4¼ teaspoons kosher salt, divided
  • 1 teaspoon ground black pepper
  • 1 tablespoon baking powder
  • ¾ cup cold unsalted butter, cubed
  • 1⅓ cups cold whole milk
  • Garnish: chopped fresh rosemary
Instructions
  1. Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Place 7 (6-inch) cast-iron skillets on prepared pan.
  2. In a 12-inch cast-iron skillet or braiser, melt butter over medium-high heat. Add sausage; cook, stirring occasionally, until lightly browned, 3 to 5 minutes. Remove sausage using a slotted spoon, reserving drippings in pan.
  3. Reduce heat to medium. Add onion, bell peppers, and garlic; cook, stirring occasionally, until vegetables are softened, 5 to 10 minutes. Add tomato paste and 1 teaspoon rosemary; cook, stirring constantly, for 1 minute.
  4. In a small bowl, whisk together broth and ¼ cup flour. Add broth mixture to vegetable mixture. Increase heat to medium-high; cook, stirring frequently, until broth thickens, 3 to 4 minutes. Stir in sausage, 3 teaspoons sugar, 1¾ teaspoons salt, and pepper; remove from heat.
  5. In a large bowl, whisk together baking powder, remaining 3 cups flour, remaining 2½ teaspoons salt, and remaining 2 teaspoons sugar. Using a pastry blender, cut in cold butter until mixture is crumbly. Stir in remaining 4 teaspoons rosemary. Add milk, stirring just until dry ingredients are moistened.
  6. Divide sausage and vegetable mixture among prepared skillets; dollop with biscuit dough.
  7. Bake until biscuit topping is golden brown and a wooden pick inserted in center comes out clean, 40 to 50 minutes. Let cool for 10 minutes before serving. Garnish with rosemary, if desired.
Recipe by Southern Cast Iron at https://www.southerncastiron.com/savory-sausage-and-pepper-cobblers/