Sausage and dumpling stew. Meanwhile, prepare the dumplings by combining all the ingredients in a bowl. If the mixture is too wet to handle, add a little more flour. We like to serve our stew with homemade garlic bread! #SoVegan Outdoor Fire Cooking - Turkey Sausage and Dumpling Stew In this video we make turkey sausage and dumpling stew with a side of sweet and tart cranberry sauce.

Sausage Stew and Dumplings Stew is one of my staple outdoor dishes; it's very hard to mess up and the results can be spectacular. This root vegetable stew is flecked with sausage and topped with whole-wheat herbed dumplings. Turn up the heat by using hot Italian sausage or make it crowd-pleasing with sweet sausage. You can have Sausage and dumpling stew using 21 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Sausage and dumpling stew

You need of The dumplings.
It's 75 g of beef suet.
Prepare 150 g of self raising flour.
It's 1 pinch of salt.
It's of Roughly 3 tablespoons water.
Prepare of The strew.
Prepare 10 of sausages (or thereabouts).
It's 1 teaspoon of lard (mine was homemade from beef bones, can use oil).
It's 1 of carrot chopped small.
It's 1 of onion chopped small.
It's 1 of celery stick chopped small.
It's 3 of cabbage leaves roughly chopped.
Prepare 1/2 of bell pepper chopped small.
Prepare of Water (or a meaty stock).
You need 1 of beef stock cube (not needed if you use a stock).
You need 1 teaspoon of bovril.
It's 1 of desert spoon of savory.
You need 1 teaspoon of garlic powder.
It's 1 handful of peas.
Prepare 1 of desert spoon Hendersons relish.
It's 1/2 teaspoon of English mustard.

If you find beets or turnips with their greens still attached, the greens of one bunch should yield just enough for this dish. Once boiling add the sausages and green beans and turn heat to a simmer. Heat the olive oil in a pan, add the sausages and sprinkle the garlic granules over each one. Transfer the sausages to your casserole dish.

Sausage and dumpling stew step by step

Pre-heat the oven to 180°c or 350°f.
To make the dumplings; combine suet, flour and salt in a bowl and mix well.
Add the liquid and mix until it becomes firm and pliable. Roll into balls a bit smaller than golf balls (can be even smaller if you prefer). We made 7 but your amount may vary.
For the stew; in the pan/pot you're going to cook the stew in, melt your lard. Once the lard is melted, add the sausages and put in the oven for roughly 20 minutes or until cooked fully (make sure what you use is oven safe)..
Whilst the sausages are cooking, use this time to chop your veg (if you only have say 4 sausages, feel free to also add some potato's to the veg). You can also make the dumplings at this point if you're a fast chopper..
Once the sausages are done, take them out of the oven and place on a plate to cool down..
Put the pan on your hob and saute the carrots and onion in the leftover lard/sausage fat until the onions are golden brown. Halfway through you can deglaze the pan with either water or red wine but it's completely up to you.
Once the sausages have cooled enough to hold easily, cut into diagonal pieces (this could be before or after step 9. Whenever you feel you have the time to look away from the pan for a second).
Add the remaining veg to the pan and saute for a further 5 minutes..
Add sausage, savory, and garlic powder. Make sure everything is well mixed and cook for a further couple minutes.
Then add the water (boiling would be best, just makes everything quicker), stock cube, Hendersons relish, bovril, mustard, and peas. Mix well and allow to come to a boil.
Once the water is boiling, add your dumplings. Once one side has been cooking for a few minutes, roll them over and let the other side cook. You can repeat this process as much as you feel necessary..
Let the stew cook for roughly 20-40 minutes still on high heat until the sauce has reduced and thickened slightly. (If you added potato's, make sure they're fully cooked)..
When you feel it's ready, serve. You can add additional black pepper or fresh parsley for garnish if you like. Enjoy.

In the same pan, fry the onions and peppers until they soften. Preparation Directions COOK sausage in medium skillet over medium heat until browned. Remove from skillet; drain on paper towels. For dumplings, combine the flour, baking powder and salt in a large bowl. Stir in parsley and poultry seasoning.