Friday, July 9, 2010

Sausage Casserole with Dumplings

Pin It!

When I was a kid I always loved my mum's delicious dumplings on top of stews and chicken soup - they're such a warm and cozy comfort food-ish kind of thing. 

I think they taste great on casseroles too, especially rich, tomatoey ones like this one.  I like to use my Thermomix to prepare casseroles - the baking time is greatly reduced, which saves electricity (or gas), and the preparation time is much shorter too. 

I made up this casserole a couple of days ago using sausages, and we all loved it. (You could use meat balls, diced steak, etc, instead of sausages, but it may change the cooking times.)  The sauce is prepared and cooked in the Thermomix bowl, while the sausages steam on top in the Varoma, then it's placed in a casserole dish, the dumplings are prepared in the Thermomix, dropped on top, and it goes in the oven and cooks in no time.  Hope ya like it :)

1.  Place in Thermomix and chop on speed 5 for 3 seconds:
- 1 onion, halved
- 1 or 2 garlic cloves
- 2 carrots, quartered
- 1 celery stick, quartered
- 1 red capsicum, halved

2.  Add and cook at 100 degrees, 4 minutes, speed 1:
- 1 Tblspn sweet paprika, ground
- 30g olive oil or butter

3.  Add to bowl & chop on speed 5 for 5 seconds:
- 400g tomatoes, halved
- 2 Tblspns (or so) tomato paste
- 1 Tblspn vege stock paste
- 2 Tblspns balsamic vinegar
- 1 Tblspn Rapadura
- 200g water

4. Place Varoma on lid of bowl and place sausages inside:
- 700g thin beef sausages
(Space sausages apart to let steam through - see photo below - and place lid on top.)

5.  Cook on Varoma temperature for 20 minutes, reverse speed 1, or until sausages are cooked through.

6.  Cut sausages in quarters and remove to a large casserole dish.  Pour sauce over sausages and cover with lid or foil.  (Casserole shouldn't come above halfway up sides of dish, or it may overflow, like mine did!)  Turn on oven to 200 degrees C and place casserole dish in oven while you make the dumplings.  (Rinse and dry Thermomix bowl.)


1. Grind grain in Thermomix bowl for 1 minute, speed 9:
- 200g spelt grain

2.  Add and process on speed 9 for 10 seconds:
- a large handful of fresh parsley

3.  Add and mix for 5 seconds, speed 5:
- 100g white spelt flour
- 4 tsp baking powder
- 1 tsp fine sea salt

4.  Add and mix on speed 5 until just mixed:
- 180g rice-almond milk (or other milk)
- 60g oil (olive/macadamia/grapeseed)

5.  Take casserole out of oven and drop heaped tablespoonfuls of dough onto top (using a tablespoon and butter knife), cover with lid (or loosely with foil), making sure there's room for dumplings to rise, and return to oven. 

6.  Cook for 20 minutes then remove lid/foil and cook until done and lightly browned on top.  (Pull two dumplings apart in centre with forks to check if done.)


(Oops, a little too full!)


Cathy said...

Jo, was wondering what to cook tonight when this recipe appeared in my inbox.

Absolutely delicious. The flavours of the balsamic vinegar and paprika were amazing. So hearty and satisfying. DH says it made him feel like a little kid as it took him back to his childhood - wholesome country cooking.

Made enough for 2 meals for us, so one's going in the freezer for when I have to work late.

Jo Whitton said...

So glad you liked it, Cathy :) Dumplings = comfort food for me!!

Full Little Tummies said...

Gosh I love the sound of this recipe. A nice step to cook the dumplings in the oven too. As much as I love my varoma, steamed dumplings just aren't the same. :-)

Alana Fisher said...

Yum, love the idea of adding dumplings to the mix - everyone loves dumplings!

Kristina said...

I've just pulled this out of the oven, smells great. My first ever attempt at dumplings seems to have worked, though I think I was a little heavy handed with the parsley, my dumplings are "Shrek" green! Hopefully this'll be a hit with the kids.

Thanks for another great recipe Jo

Ela said...

Thank you Jo i really wanted to try this

Momma R said...

Hi Jo, is there a gluten free alternative for the spelt flour?thank you for your wonderful blog.

Clairey said...

Hi Jo. My hubby made this tonight with veggie sausages - YUM!

Amy Elf said...

looks fab!! can I just use SR flour as I don't have spelt? easy simple ingredients. looking forward to trying it! xx

Anonymous said...

Wow! I was very skeptical whilst making this. I'd never made anything like it before (dumplings? Steamed sausages? What madness!). But I trusted Jo- everything else I've made of hers has been great- and I'm glad I did. It was great. Even the dumplings turned out well when I didn't have half the ingredients. I used normal SR flour, rice milk, salt and macadamia oil. That's it. The sausages I used where not the healthiest stuff but I think next time I'll just replace those with some chicken. It's a keeper.

Teresa O'Malley said...

I just wanted to thank you for all the love you have put into creating these recipes. I loved this meal so much its ridiculous. Thank you

Anonymous said...

Please tell me, how can I make the dumplings gluten free? I've just made the sausage casserole and would live to give my kids and hubby the dumplings too but they are Coeliacs.........:) thanks Michaela,

bree said...

Another lovely recipe loved by the whole family. I substitute tomato paste for a 1T red thai curry paste as I'd run out, didn't compromise the taste.
I didn't do dumplings we had mashed veges although I will try them one day

Brooke Davis said...

Hi Jo,

If I just wanted to use flour instead of making my own from the grain, how much would I use?
Thanks :)

Jo Whitton said...

You can just use the same grams for grains/flours. :)

alinevill said...

Tried this recipe and it came out VERY hot. My mouth is on fire.Thanks. I can tell it would taste great with reduced hotness!

Related Posts Plugin for WordPress, Blogger...

Or continue on to the old site