Sausage Casserole With Dumplings Recipe
Ingredients
| 15 ml / 1 tbsp cooking oil | ||
| Onion | 1 Medium, chopped | |
| 2 rashers (strips) lean bacon, diced | ||
| 8 sausages (links) | ||
| 2 1/2 cups / 575 ml / 1 pt hot gravy | ||
| 1 1/2 cups / 100 g / 4 oz button mushrooms | ||
| 1 cup / 100 g / 4 oz mixed frozen vegetables, defrosted | ||
| DUMPLINGS | ||
| Raisin | 1/2 Cup (16 tbs) | |
| 2 tbsp / 25 g / 1 oz beef suet or shortening | ||
| Pinch dried sage | ||
| Water | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
For the dumplings, mix together all the ingredients, add enough water to make a soft dough, then on a floured board form the dough into four dumplings. Set to one side.
Preheat a browning dish to maximum as recommended by the manufacturer. Add the butter, onions, sausages and bacon. Cover and cook on high for 7 minutes, stirring once. Add the gravy, mushrooms and vegetables, cover and cook on medium for 6—7 minutes.
Then add the dumplings, cook on high for 2 minutes and serve.
Preheat a browning dish to maximum as recommended by the manufacturer. Add the butter, onions, sausages and bacon. Cover and cook on high for 7 minutes, stirring once. Add the gravy, mushrooms and vegetables, cover and cook on medium for 6—7 minutes.
Then add the dumplings, cook on high for 2 minutes and serve.
Chef
