Sausage and leek casserole with parsley dumplings

Sausage and leek casserole with parsley dumplings


84 people made this

About this recipe: 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. This really is a recipe that epitomises winter and the dumplings give it that extra stay indoors lift. Leeks are also well in season at the moment so let's take advantage of this classic vegetable and embrace the winter!

paulwarburs London, England, UK

Serves: 4 

  • 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

Prep:10min  ›  Cook:2hr  ›  Ready in:2hr10min 

  1. Pre-heat the oven to 170 C / Gas 3.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

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Reviews (20)


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

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