Sausage Casserole with Parsley Dumplings

Sausage Casserole with Parsley Dumplings


16 people made this

Normally I find dumplings a bit boring and old school but these parsly ones on top of a hearty sausage casserole are great.


Serves: 4 

  • 8 sausages
  • 1 large red onion, finely sliced
  • 500g leeks, diced into 2cm pieces
  • 600g potatoes, diced into 2cm pieces
  • 300g carrots, diced into 2cm pieces
  • 2 cloves garlic, finely diced
  • 750ml chicken stock
  • 1 pinch salt and pepper, to taste
  • 2 bay leaves
  • Parsley Dumplings
  • 280g plain flour
  • 2 teaspoons baking powder
  • 1 pinch salt, to taste
  • 35g fresh parsley
  • 300ml milk

Preparation:10min  ›  Cook:2hours  ›  Ready in:2hours10min 

  1. Preheat the oven to 170 degrees C.
  2. Brown the sausages in a large frying pan then place in a casserole dish.
  3. Add all the onion, leek, potatoes, carrots and garlic to the same frying pan and get a little colour on them. Once browned add to the casserole dish.
  4. Deglaze the frying pan with a little stock then also add to the casserole dish.
  5. Season well with salt, pepper and bay leaves then pour over remaining chicken stock and place in the oven with a lid on for 1 hour and 15 minutes.
  6. Take out the casserole and turn the oven up to 200 degrees C. Add the dumplings then put back in the oven and cook for a further 30 minutes with the lid on. After 30 minutes remove the lid turn the oven up to 220 degrees C and cook for 10 to 15 minutes so you get some colour on the dumplings that have risen to the top.
  7. Parsley Dumplings: In a large bowl sift in plain flour, baking powder and salt. Add the parsley and make a well in the centre of the dry mix and gradually add some milk until the mixture forms into a dough consistency. This mixture will make around 14 to 16 teaspoon sized dumplings. Roll out the dumplings in your hands with a little flour to avoid sticking.

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