To make a family-size cobbler, keep the sausage filling in the cast-iron braiser and dollop the biscuit dough all over the top. Bake as directed.
Savory Sausage and Pepper Cobblers
Serves: 7 (6-inch) cobblers
- 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
- Preheat oven to 375°. Line a rimmed baking sheet with parchment paper. Place 7 (6-inch) cast-iron skillets on prepared pan.
- 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.
- 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.
- 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.
- 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.
- Divide sausage and vegetable mixture among prepared skillets; dollop with biscuit dough.
- 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.