Kearns Pork Sausage Casserole with Parmesan Dumplings
Preparation time: 5 mins | Cooking time: 35 mins | Serves 4-6
Ingredients
1 tablespoon olive oil
454g Kearns pork sausages
1 red onion, finely chopped
250g mushrooms, halved
2 garlic cloves, crushed
2 tablespoons plain flour
600ml hot chicken stock
Freshly milled salt and pepper
2 fresh thyme sprigs
3 bay leaves
For the dumplings
50g butter, room temperature
200g self-raising flour, sieved
60g parmesan, grated
120ml milk
A small handful of parsley, finely chopped
Method
Preheat oven to 200°C / (180oC Fan) / Gas mark 6
Heat olive oil in a large frying pan and fry the sausage for 3 – 4 minutes until golden, turning as they cook. Remove the sausages and place into a large ovenproof casserole dish.
Add the onion to the pan and fry for 2 minutes, then add mushrooms and fry until golden. Stir in garlic and cook for a minute.
Sprinkle in plain flour and slowly stir in hot chicken stock as it gently comes to a boil, stir continuously as the sauce thickens. Pour into the oven dish and add thyme, bay leaves, salt and pepper.
For the dumplings
In a large bowl, rub butter, flour, 2/3 of parmesan, milk and parsley together to form a dough. Tip the dough onto a clean, lightly floured surface and roll into a long sausage shape. Cut into 20 equal pieces, roll into balls and flatten out slightly.
Arrange the dumplings on top of the sausage casserole and bake in a hot oven for 20 minutes until golden.
Sprinkle with remaining parmesan cheese before serving.
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