Sausage Casserole With Dumplings
|Cooking oil||15 Milliliter (1 Tablespoon)|
|Onion||1 Medium, chopped|
|Bacon rashers||2 , diced|
|Gravy||1 Pint, hot (2.5 Cups Or 575 Milliliter)|
|Button mushrooms||4 Ounce (1/5 Cup Or 100 Gram)|
|Frozen mixed vegetables||4 Ounce, Defrosted (1 Cup Or 100 Gram)|
|Self rising flour||2 Ounce (1/2 Cup Or 50 Gram)|
|Beef suet/Shortening||1 Ounce (2 Tablespoon Or 25 Gram)|
|Dried sage||1 Pinch|
|Water||1 Cup (16 tbs)|
For the dumplings, mix together all the ingredients, add enough water to make a soft dough, then on a floured board form the dough into four dumplings. Set to one side.
Preheat a browning dish to maximum as recommended by the manufacturer. Add the butter, onions, sausages and bacon. Cover and cook on high for 7 minutes, stirring once. Add the gravy, mushrooms and vegetables, cover and cook on medium for 6—7 minutes.
Then add the dumplings, cook on high for 2 minutes and serve.