Sausage Casserole with Parsley Dumplings

    Sausage Casserole with Parsley Dumplings

    17saves
    2hours10min


    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.

    Ingredients
    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

    Directions
    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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