Preparation time is 15minutes
Cook time is 50minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 1 cup self-raising flour (for cheese dumpling)
- 60grams butter, cold, chopped (for cheese dumpling)
- 100milliliter milk (for cheese dumpling)
- 1kilograms cracked black pepper & wagyu beef sausages
- 2 carrots, roughly chopped
- 1 fennel bulb, roughly chopped
- 1 leek, chopped
- 1 onion, chopped
- 2 cup beef stock
- 1 garlic clove, chopped
- 1/3 cup vintage cheese, grated (for cheese dumpling)
- 1tablespoons olive oil
- 1 1/2tablespoons chives, chopped (for cheese dumpling)
Nutrition per serving
4450kJ / 1060Cal
4450 Kilojoules or 1060 Calories
51% of daily energy intake*
Protein
45.2grams
Fat
80.0grams
Carbs
44.2grams
Sugars
11.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 6
Preheat oven to 200°C.
Step 2 of 6
Heat a flameproof casserole dish over medium heat. Brown sausages on all sides. Remove and set aside. Wipe pan clean.
Step 3 of 6
Heat olive oil in the same dish. Add onion, garlic and leek and cook, stirring occasionally, for 5 minutes. Add carrot and fennel. Cook for a further 5 minutes. Add stock and bring to the boil.
Step 4 of 6
Return sausages to the pan. Simmer gently for 10 minutes.
Step 5 of 6
Meanwhile, to make the dumplings, process flour, butter and a pinch of salt in a food processor until mixture resembles breadcrumbs. Transfer to a bowl. Add cheese and chives. Mix to combine. Make a well in the centre. Stir in milk until a sticky dough forms.
Step 6 of 6
Form rough tablespoons of dough into balls and place on top of casserole. Cover with lid and bake for 10 minutes. Remove lid and bake for a further 25 minutes or until the dumplings are golden and crusty. Stand for 5 minutes before serving.
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