Sausage ragout with mushroom dumplings

Name: Sausage ragout with mushroom dumplings
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 7-10 Tbsp Salt; 200 g Mushrooms; 1 (approx. 250 g) stalk of leeks; 3 Vienna sausage; 1 TABLESPOON Oil; 1/4 l Milk; 1/2 bunch Parsley; 3-5 Tbsp sauce thickener; 1-2 TABLESPOONS Mustard (e.g. more granular); 7-10 Tbsp white pepper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

7-10 Tbsp Salt
200 g Mushrooms
1 (approx. 250 g) stalk of leeks
3 Vienna sausage
1 TABLESPOON Oil
1/4 l Milk
1/2 bunch Parsley
3-5 Tbsp sauce thickener
1-2 TABLESPOONS Mustard (e.g. more granular)
7-10 Tbsp white pepper

Directions

1
Let the dumplings swell in a pot with plenty of cold salt water for about 10 minutes. Clean, wash and halve or quarter the mushrooms. Clean the leek, wash and cut into rings
2
Cut the sausages into diagonal slices and fry them in hot oil. Fry the mushrooms and leek briefly. Bring dumplings to the boil and let them simmer at low heat for about 10 minutes
3
Pour milk and 1/4 l water into the pan, bring to the boil and simmer for 3-4 minutes. Wash and chop the parsley. Thicken sauce with sauce thickener. Season to taste with mustard, salt and pepper
4
Lift out the dumplings, quench. Open the cooking bag and let the dumplings slide onto plates. Arrange with the ragout and sprinkle with parsley