Sausage Casserole With Herb Dumplings
Succulent beef sausage casserole with sweet potatoes, carrots and herb dumplings.
Ingredients
- 1 tbsp olive oil
- 5 large beef sausages
- 1 tsp garlic granules
- 2 large sweet potatoes (or 4 small ones) peeled and chopped into chunks
- 4 carrots, chopped
- 1 green pepper, chopped
- 1 yellow pepper, chopped
- 1 red pepper, chopped
- 1 large onion (or two small ones) diced
- 1 large tin of plum tomatoes
- 1 tbsp tomato purée
- 500 ml beef stock (homemade or from a cube)
- A splash of red wine (optional)
- A pinch of salt
- 1 tbsp flour
- 2 bay leave
For Dumplings
- 100g self raising flour
- 50g beef suet
pinch of rosemary , basil and coriander
- pinch of salt
- 5-8 tbsp approx of cold water
Instructions
- Preheat your oven at 150c
- Heat the olive oil in a pan, add the sausages and sprinkle the garlic granules over each one. Brown the sausages for about 4-5 minutes. Transfer the sausages to your casserole dish.
- In the same pan, fry the onions and peppers until they soften. Add the sweet potato and carrots and fry for a further 5 - 10 minutes then transfer it all to a large saucepan.
- Pour in the tinned tomatoes, tomato purée, beef stock and red wine. Season with salt and stir in 1 tbsp flour to thicken it, then add the bay leaves. Bring to the boil and then lower to a simmer for 20 minutes.
- Remove the bay leaves and transfer to the casserole dish and place in your preheated oven for around 45 minutes.
For the dumplings
- Mix the flour, beef suet, salt, and herbs together in a mixing bowl, then add the water and mix using your hands until a dough is formed.
- Divide the dough and roll into 4 - 5 round dumplings.
- Place the dumplings into the casserole dish 15 minutes before the end of cooking.
Notes
- This serves 2 people with leftovers. You could easily add a few more sausages and there would be enough for 4 people.
- You could use vegetable suet as well, if you don't have beef.