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- Dish type
- Main course
- Stew and casserole
It's snowing outside as I type this so I've made a last minute recipe change to reflect the current climate - this simple dish can be thrown together really quickly when you get back from work and is ready in 2 hours. Leeks are also well in season at the moment so let's take advantage of this classic vegetable and embrace the winter!
London, England, UK
179 people made this
- 8 butchers made sausages
- 500g leeks
- 1 large red onion
- 600g potatoes
- 300g carrots
- 35g fresh parsley
- 2 bay leaves
- 750ml chicken stock
- 2 cloves garlic
- 9oz plain flour
- 2 teasoons baking powder
- 1/2 pint milk
MethodPrep:10min ›Cook:2hr ›Ready in:2hr10min
- Pre-heat the oven to 170 C / Gas 3.
- It's important to brown the sausages first in a large frying pan to get some flavour going (use a little olive oil in the pan to get them going). Once the sausages are browned all over place in a casserole dish.
- Now to prep the vegetables; finely slice the onions, finely chop the garlic and cut the potatoes, carrots and leeks into roughly the same larger cuts. I would cut to 1 inch in length pieces as we don't want them to breakdown too much in the stew.
- Add all the vegetables to the same frying pan and get a little colour on them. Again, once browned add to the casserole dish - deglaze the pan with a little stock (or white wine if you have) and also add to the casserole dish.
- Season the mixture well with salt and pepper and add two bay leaves - then pour over 750ml of hot chicken stock and place in the oven with a lid on for 1 hour and 15 minutes.
- We can now make the parsley dumplings. Grab a large bowl and sift in 9oz of plain flour then add 2 teaspoons of baking powder, 1 teaspoon of salt and the finely chopped parsley. Make a well in the centre of the dry mix and gradually add some milk until the mixture forms into a dough consistency. This mixture will make around 14 to 16 teaspoon sized dumplings - roll out the dumplings in your hands with a little flour to avoid sticking.
- After the casserole has been in the oven for 1 hour and 15 minutes, take out and turn the oven up to 200C. Add the dumplings, put back in the oven and cook for a further 30 minutes with the lid on. After 30 minutes remove the lid, turn the oven up to 220C and cook for 10 to 15 minutes so you get some colour on the dumplings that have risen to the top.
See it on my blog
Reviews & ratingsAverage global rating:(23)
Reviews in English (22)
Very yummy, fairly easy to make, and the dumplings were excellent!-17 Nov 2010
Quick, easy and tasty recipe. I left the dumplings out this time, only for speed. I will try it with them next time..-18 Apr 2012
great recipe, really easy to follow. The whole family really enjoyed it - especially the dumplings-15 Mar 2012
Sausage and leek casserole with parsley dumplings recipe - Recipes
RELATED RECIPE COLLECTIONS
Boil potatoes in their jackets and allow to cool. Peel and put through a potato ricer (do not use a food processor, but a hand beater may be used).
Combine the bread crumbs with the egg and milk, then add the riced potatoes, parsley and salt. If too stiff, add another egg.
Mold the mixture into small balls the size of walnuts, roll them in flour very lightly and lower on a perforated spoon gently into salted boiling water.
Tip: Color the flour by sprinkling the surface lightly with paprika, if desired. The dumplings can also be flavored with a pinch of thyme.
Cover the pot and boil for 10 minutes.
Sprinkle lightly with chopped parsley and paprika for more color. Serve while still hot with melted butter.
These dumplings are also good in chicken soup.
Well, I didn't use a ricer because I didn't have one on hand. So onto my experiment in the laboratory(kitchen). First I tweak everything but I like to think I followed the theme of the recipe. I mashed the potatoes to a "chunky" consistency. Added 2 medium/small Vidalia onions and enough garlic to kill a vampire(5 fresh cloves). Other than that recipe followed, milk substituted for almond milk. Ended up needing two eggs. Balled them up more to a meatball size got about 40.
Anyways, I got some tasty potato soup AND dumplings! *Nom*
The first round the water was boiling so intensely the dumplings just crumbled. So a boil/simmer may be more appropriate. Even with my changes these seem delicate. Pieces of potato fly off during boiling. Keep an eye. When they float they are just about ready, so maybe under slightly less than 10 minutes.
Still a fun and different "dumpling" for a change. My version came out very tasty! Just a keep a watchful eye on these guys and you should be okay.
Preheat the slow cooker, if required. Heat the oil in a large heavy-based pan over a medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir through the garlic and chilli flakes. Add the leeks, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened.
Stir in the plain flour, then gradually stir in the stock. Add the haricot beans and rosemary, and transfer everything to the slow cooker. Cover with the lid and cook on auto/low for 6–8 hours or on high for 4 hours.
About 45 minutes before the end of the cooking time, prepare the dumplings. Mix together the self-raising flour, suet, and parsley and season well. Add about 120ml cold water to form a soft, slightly sticky dough, trickling in more water if it seems too dry. Form into 12 balls and drop them into the stew for the last 30 minutes of cooking. Push them down a little so they are just immersed and cover with the lid. Remove the rosemary, ladle the casserole into warmed bowls, and serve with crusty bread.
For the traditional method:
Preheat the oven to 160°C/ 325°F/ gas 3. Heat the oil in a large flameproof casserole over a medium heat, add the onion, and cook for 3–4 minutes until soft. Season with salt and pepper, then stir through the garlic and chilli flakes. Add the leek, carrots, and celery and continue cooking for a further 10 minutes, stirring occasionally, until softened.
Stir in the plain flour, then gradually stir in the stock. Add the haricot beans and rosemary. Bring to the boil, then reduce to a simmer, cover, and put in the oven for 1 hour, checking on the liquid level as it cooks and topping up with hot stock if needed.
While this is cooking, prepare the dumplings. Mix together the self-raising flour, suet, and parsley and season well. Add about 120ml cold water to form a soft, slightly sticky dough, trickling in more water if it seems too dry. Form into 12 balls and drop them into the stew for the last 30 minutes of cooking. Push them down a little so they are just immersed and cover with the lid. Remove the lid for the final 10 minutes or until the dumplings are browned. Remove the rosemary, ladle the casserole into warmed bowls, and serve with crusty bread.
For example, if the cooking time for your casserole is 3 hours, put the dumplings in after 2 hours, 35 mins.
The cooking time of the dumplings will depend on the size you make them
You can use these dumplings in the slow cooker, too, simply remove the lid and pop them in, then continue cooking for an hour.
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
4 Nuremberg sausages or Bratwurst (Aldi has some good ones)
OR 4 Wiener or Frankfurter sausages
400 g carrots
1 kg potatoes
2 tbsp oil
3 tbsp tomato paste
2 tbsp flour
1 Liter broth (beef or vegetable) – How to make Vegetable Broth –
salt, pepper to taste
1 tbsp chopped parsley
– Cut sausages in small pieces. Peel carrots, slice them.
– Peel potatoes and onion, cut in cubes.
– Heat oil in a big enough pan, brown sausages on high heat for max. 3 min. Remove sausages from pan.
– Add potatoes, carrots and onions, brown them for 1-2 min. Add tomato paste. Mix well.
– Dust with flour, mix well.
– Add broth, cover and let simmer for 15-20 min.
– Combine with sausages, spice with salt and pepper to taste.
– Sprinkle with chopped parsley.
If you like add some dark beer to the stew, use 3/4 l broth and 1/4 liter beer. It adds a zesty taste to the stew.
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Here you’ll find the most popular German vegetable sides (Gemüsebeilagen) and carbs (Sättigungsbeilagen – a term from former East Germany referring to the carbohydrates designed to help you feel full (“sättigen”) – along with great matching sauces and gravies.
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Red cabbage braised with onion. apple and seasonings is a versatile side dish and the perfect accompaniment to Sauerbraten.
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Chef Olafs Red Cabbage Recipe
Chef Olaf uses a custom spice blend reminiscent of German gingerbread spice for this red cabbage recipe, transforming a fairy simple dish into the epitome of comfort food.
Chef Olaf s Sauerkraut Recipe
Chef Olaf uses double smoked bacon for depth, and adds fresh apples,onions, and spices to balance the natural acidity of the sauerkraut.
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Polish Cabbage, Potato, and Bacon Casserole Recipe
Adjust oven rack to middle position and preheat oven to 375°F. Add potatoes to a medium pot, add 1 teaspoon kosher salt, and cover with water. Set pot over high heat and bring to a boil, then drop to a simmer. Cook potatoes until they are firm-tender, about 7 minutes. Drain potatoes and set aside.
Add bacon to a heavy-bottomed Dutch oven and set over medium heat. Cook, stirring, until bacon has rendered most of its fat, about 7 minutes. Using a slotted spoon, transfer bacon to a paper towel-lined plate.
If bacon has rendered more than 3 tablespoons of fat,drain fat, reserving 3 tablespoons. Return Dutch oven to medium-high heat and add cabbage, onions, and garlic. Cook, stirring occasionally, and scraping up any browned bits on the bottom of the pan, until vegetables have wilted and begun to brown, about 15 minutes. Add apple cider vinegar and deglaze pan, stirring rapidly and scraping up any browned bits stuck to the bottom. Add potatoes to cabbage mixture and stir to combine. Season thoroughly with salt and pepper, then add reserved bacon, parsley, half-and-half and breadcrumbs. Stir to combine.
Lightly coat the bottom of a large casserole dish with cooking spray. Add cabbage mixture and press firmly and evenly into pan. Top casserole with an even layer of grated cheese, then cover pan with a sheet of tin foil. Bake for 20 minutes, then remove foil and bake until casserole is bubbling and cheese has browned, about 20 minutes more. Remove from oven, let rest for 10 minutes, and serve.
The Legend of Loch Ness
The Culture of Freshwater Pearls
The Sacrificial Ceremony
- Combine all the filling ingredients and mix well. Use a food processor if available.
- If you have fresh sausage skins, they will be preserved in salt and need to be washed.
- You will need about six 12-inch lengths. Tie a knot in the end of each one.
- Put a 1/2 inch plain tube in a piping bag and 1/2 fill with the mixture do not put too much in at one time or it will be difficult to squeeze. Take the open end of the skin, pull it over the tube and push down repeatedly until the majority of the skin sits like a collar half way down the tube. Grip this with your finger and thumb and slowly release the skin as you squeeze the bag. Stop squeezing well before the skin runs out, leaving 2-3 inches of skin to allow for shrinkage. It will take some practice before you get this procedure right.
- When you have used up all the meat, twist each length of sausage into 4 even or similar segments.
If you are able to smoke the sausages, drape them over a coat hanger or similar item and suspend in smoke. You can still give them a smoky flavor before grilling them. If you have an open fireplace, suspend them from the mantelpiece for a few hours while you burn wood. You can use your barbecue: Sprinkle wood chips over the coals and suspend the sausage at least 12 inches above the fire for an hour or so. Otherwise, cut them into individual sausages and grill them under a medium heat.
Boiled Eggs with Pine Nut Sauce
Perhaps the most popular of all the Roman appetizers was the egg. In fact, the ancient Latin saying ab ovo usque ad malum literally means "from the egg to the fruit," which translates loosely as "the beginning of the meal to the end." In this recipe, the egg is adorned with lovely pine nut sauce.
Ancient Roman Egg Recipe
For medium-boiled eggs: Pepper, lovage, and soaked pine nuts. Pour on honey and vinegar mix with garum fish sauce.
Modern Egg Recipe
4 medium-boiled eggs
2 ounces pine nuts
3 tablespoons vinegar
1 teaspoon honey
Pinch each of pepper and lovage (or celery leaf)
- Soak the pine nuts 3-4 hours beforehand in the vinegar.
- Mix all the sauce ingredients thoroughly in a blender. This exquisite sauce should be presented in a sauce boat so that each person can serve himself or herself, since the eggs cannot be sliced and placed on a dish in advance.
Garum Fish Sauce
As they are with modern Romans, sauces and marinades were an essential element in ancient Roman cuisine. One of the most popular was garum, a salty, aromatic, fish-based sauce. Like so many other Roman treasures, it was borrowed from the ancient Greeks. Apicius used it in all his recipes, and the poet Martial wrote of it: "Accept this exquisite garum, a precious gift made with the first blood spilled from a living mackerel."
We won't recommend you try the ancient version (see below). Instead, try the easier modern recipe.
Ancient Garum Recipe
Use fatty fish, for example, sardines, and a well-sealed (pitched) container with a 26-35 quart capacity. Add dried, aromatic herbs possessing a strong flavor, such as dill, coriander, fennel, celery, mint, oregano, and others, making a layer on the bottom of the container then put down a layer of fish (if small, leave them whole, if large, use pieces) and over this, add a layer of salt two fingers high. Repeat these layers until the container is filled. Let it rest for seven days in the sun. Then mix the sauce daily for 20 days. After that, it becomes a liquid.
Modern Garum Recipe
Cook a quart of grape juice, reducing it to one-tenth its original volume. Dilute two tablespoons of anchovy paste in the concentrated juice and mix in a pinch of oregano.
With an empire that spanned both sides of the the Mediterranean Sea, Romans often feasted on seafood. Romans might salt, smoke, or pickle their fish, or even preserve it with honey. This recipe for seasoned mussels, though, calls for just a simple cooking before they are eaten.
Ancient Roman Seasoned Mussels Recipe
For mussels: Garum, chopped leek, cumin, passum, savory, and wine. Dilute this mixture with water and cook the mussels in it.
Modern Seasoned Mussels Recipe (serves 4)
2 tablespoons garum fish sauce
1/2 cup wine
1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo)
1 leek, chopped
1 handful of fresh cumin and savory, minced
Wash the mussels thoroughly to remove the sand, then boil them in sufficient water to cover, along with the remaining ingredients.
The Romans referred to their dessert course as mensa secunda, or "second meal." They satisfied their fondness for sweets with desserts such as fruitcakes, pudding, sweet egg-based dishes, and sweet cheeses—and in this case, a delicious pear patina.
Ancient Roman Pear Patina Recipe
A pear patina: Grind boiled and cored pears with pepper, cumin, honey, passum, garum, and a bit of oil. When the eggs have been added, make a patina, sprinkle pepper over, and serve.
Modern Pear Patina Recipe (serves 4)
water or white wine (to cook the pears)
1 tablespoon honey
pinch each pepper and cumin
1/2 cup passum (a modern version of this raisin wine is the Italian dessert wine Vin Santo)
1 1/2 cups milk (optional)
1 tablespoon olive oil
Poach the whole pears in water or white wine. When they are done, peel and core them, then crush them into a puree, mixing in the honey, pepper, cumin and passum. Beat the eggs, adding the milk if desired. Then blend this into the pear mixture with the olive oil. Pour into a casserole and bake for around 20 minutes at 350° F.
Libum (sweet cheesecake)
Libum was a sacrificial cake sometimes offered to household spirits during Rome's early history. The recipe below comes from the Roman consul Cato's agricultural writings, which included simple recipes for farmers. Libum, sometimes served hot, is a cheesecake he included.
Ancient Roman Libum Recipe
Libum to be made as follows: 2 pounds cheese well crushed in a mortar when it is well crushed, add in 1 pound bread-wheat flour or, if you want it to be lighter, just 1/2 a pound, to be mixed with the cheese. Add one egg and mix all together well. Make a loaf of this, with the leaves under it, and cook slowly in a hot fire under a brick.
Modern Roman Libum Recipe (serves 4)
1 cup plain, all purpose flour
8 ounces ricotta cheese
1 egg, beaten
1/2 cup clear honey
Sift the flour into a bowl. Beat the cheese until it's soft and stir it into the flour along with the egg. Form a soft dough and divide into 4. Mold each one into a bun and place them on a greased baking tray with a fresh bay leaf underneath. Heat the oven to 425° F. Cover the cakes with your brick * and bake for 35-40 minutes until golden-brown. Warm the honey and place the warm cakes in it so that they absorb it. Allow to stand 30 minutes before serving.
* The Romans often covered their food while it was cooking with a domed earthenware cover called a testo. You can use an overturned, shallow clay pot, a metal bowl, or casserole dish as a brick.
- Preheat the oven to gas mark 4, 180℃, fan 160℃. Put the flour in a large bowl and season well. Toss the lamb in the seasoned flour so it's well coated. Heat 2 tablespoons of the oil with the butter in a large flameproof casserole dish or deep ovenproof sauté pan.
- Tip in the lamb and fry over a high heat for 5 mins, turning over occasionally, until no longer pink and starting to brown. Transfer to a plate with a slotted spoon.
- Add the onion to the dish or pan with another tablespoon of oil if needed, and fry over a medium-high heat for 5 mins, or until just starting to brown, stirring occasionally. Stir in the garlic and cook for 1 min, then the tomato purée and keep stirring for about 30 seconds. Pour in a little of the stock and scrape the bottom of the pan to deglaze it. Slowly add the rest of the stock, stirring all the time.
- Return the lamb to the pan along with the carrots, potato, rosemary and thyme. Cover and cook in the oven for 1¾ hours.
- Just before the lamb has been cooking for 1¾ hours, make the dumplings. Put the flour in a medium bowl and season with salt and pepper.
- Add the butter and rub together with your fingers to make rough crumbs. Stir in the rosemary, thyme and parsley, then pour in 2 tablespoons of cold water and mix using a round bladed knife to a soft dough. Cut the dough into 8 even-sized pieces and shape into balls.
- Drop these on the surface of the casserole and cook in the oven, uncovered, for 20 more mins until the dumplings are risen and the lamb is meltingly tender. Serve scattered with parsley.
Freezing and defrosting guidelines
Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
SW Chicken Casserole
This recipe is (practically) FREE on SW &ndash technically it&rsquos 2 syns thanks to the cornflour but divided by four servings it&rsquos only .5 syns.
The dumplings do have a few syns &ndash 125g flour is 22.5 syns in whole dish, divided by 8 it&rsquos almost 3 per dumpling. The small amount of Parmesan cheese in them is a healthy extra. These are totally optional however and if I am honest I mostly added them for the benefit of my children.
To make this recipe suitable for Extra Easy SP, replace the potatoes with butternut squash and leave out the peas (in the frozen vegetables).
There&rsquos 17 Smart Points if you allow two dumplings per serving. Without the dumplings it is 8 SmartPoints per serving.
This meal is a one-pot wonder &ndash everything you require to serve it with is cooked right in the stew. If you wanted to add some extra vegetables serve with steamed green beans or tenderstem broccoli.
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