Sausage Dumpling

AUTHOR
Andrew Gay
DIFFICULTY
easy
RATING
3 2
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 4
  • 1 kg mealy cooking
  • 7-10 Tbsp Potatoes
  • 2 small onions
  • 1 TABLESPOON butter/margarine
  • 1 can(s) (850 ml) Sauerkraut
  • 150 ml White wine or broth
  • 2 Bay leaves
  • 1 TEASPOON dried thyme
  • 250 g + 1 tsp potato starch
  • 7-10 Tbsp salt, pepper, nutmeg
  • 1/4-3/8 l Milk
  • 100 g Blood and liver sausage
  • 150 g Whipped cream
  • 7-10 Tbsp Sweet peppers
  • 7-10 Tbsp Garnish with thyme

Directions

  1. 1

    Wash the potatoes and cook for about 20 minutes. Peel and chop the onions. Fry in hot fat. Add sauerkraut, wine, laurel and thyme, bring to the boil. Cover and cook for about 30 minutes.

  2. 2

    Quench the potatoes, peel them and press them through the potato ricer. Mix with 250 g starch. Season with salt, pepper and nutmeg. Bring milk to the boil and pour over the potatoes. Quickly knead to a smooth dough

  3. 3

    Remove sausages from the skin, dice blood sausage. Form 8-10 dumplings from the potato dough. Fill 4-5 dumplings with blood sausage and 4-5 with liver sausage. Put all dumplings in boiling salted water and let them simmer for about 20 minutes

  4. 4

    Stir cream and 1 teaspoon starch until smooth, stir into the sauerkraut and simmer for another 5 minutes. Season to taste with salt, pepper and paprika. Arrange everything. Garnish with thyme

  5. 5

    Drink: white wine or beer

Nutrition Facts

KCAL
680 kcal
CARBS
82 g
FATS
30 g
PROTEINS
16 g

Categories & Tags

Main Dishes

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