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Sausage Dumplings

Sausage dumplings are rings of sausage encased in suet crust, boiled and served with brown sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Sausage Dumplings

Ingredients

Directions

Prepare

  1. Bend each sausage into a ring and secure it with a skewer or by sewing.

  2. Enclose each sausage ring in suet crust, pinching the edges to prevent leakage.

  3. Tie each dumpling in a separate cloth.

Cook and serve

  1. Plunge the dumplings into a pan of boiling water.

  2. Boil quickly for 30 to 45 minutes until cooked through.

  3. Carefully turn them out and serve immediately with brown sauce.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

What each ingredient does

Sausages
Form the filling that gives each dumpling its savoury centre.
Suet crust
Encloses the sausage and cooks into a soft, tender pastry wrapper.

The step that matters

Pinching the suet crust edges closed. Sealed edges keep the sausage and its fat inside while boiling. A gap lets water in and filling out, leaving the dumpling soggy and loose.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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