Kearns Pork Sausage Casserole with Parmesan Dumplings

Preparation time: 5 mins | Cooking time: 35 mins | Serves 4-6


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


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.