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We hope you got benefit from reading it, now let's go back to sausage and dumpling stew recipe. You can cook sausage and dumpling stew using 21 ingredients and 14 steps. Here is how you achieve it.

The ingredients needed to make Sausage and dumpling stew:

1. Take of The dumplings.
2. Take 75 g of beef suet.
3. Prepare 150 g of self raising flour.
4. Use 1 pinch of salt.
5. Prepare of Roughly 3 tablespoons water.
6. Prepare of The strew.
7. Take 10 of sausages (or thereabouts).
8. Prepare 1 teaspoon of lard (mine was homemade from beef bones, can use oil).
9. Prepare 1 of carrot chopped small.
10. Prepare 1 of onion chopped small.
11. Take 1 of celery stick chopped small.
12. Take 3 of cabbage leaves roughly chopped.
13. Get 1/2 of bell pepper chopped small.
14. Take of Water (or a meaty stock).
15. Provide 1 of beef stock cube (not needed if you use a stock).
16. You need 1 teaspoon of bovril.
17. Get 1 of desert spoon of savory.
18. You need 1 teaspoon of garlic powder.
19. You need 1 handful of peas.
20. Get 1 of desert spoon Hendersons relish.
21. Prepare 1/2 teaspoon of English mustard.

Instructions to make Sausage and dumpling stew:

1. Pre-heat the oven to 180°c or 350°f.
2. To make the dumplings; combine suet, flour and salt in a bowl and mix well.
3. 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.
4. 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)..
5. 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..
6. Once the sausages are done, take them out of the oven and place on a plate to cool down..
7. 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.
8. 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).
9. Add the remaining veg to the pan and saute for a further 5 minutes..
10. Add sausage, savory, and garlic powder. Make sure everything is well mixed and cook for a further couple minutes.
11. 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.
12. 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..
13. 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)..
14. When you feel it's ready, serve. You can add additional black pepper or fresh parsley for garnish if you like. Enjoy.

Mix the flour with the salt, pepper and herbs in a mixing bowl. Stir in the suet or grated frozen butter and then add water very carefully and slowly - mixing in between, until the dumpling dough is soft, but not sticky. Top sausage stew and casserole recipes. 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. You can use your favourite type of sausages to make this family-friendly slow-cooker casserole.

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