This is a lovely version of a traditional chicken casserole with dumplings – only made with chicken sausages instead of breast or thigh. This has been made pretty much weekly throughout this winter, it’s easy to prepare and makes for a lovely family meal any day of the week.
How to make a chicken sausage casserole with dumplings
Scroll down for printable recipe card and ingredient list.
1. Begin by preparing your oven to 200C and putting the sausages, with a little oil, into your casserole dish. Put these in the oven to brown whilst you prepare the vegetables and sauce (you want to cook them until they’re browned to your liking, as once the sauce is added later they won’t brown any further).
2. Whilst the sausages are browning, prepare your vegetables, peel and cut the onion and carrot into bite sized pieces and crush the garlic through a garlic press
3. Preheat a pan with a little oil and add in the onions and cook for 1 minute over a medium heat
4. Then, add the carrots and cook for a further 3–4 minutes, until slightly softened and starting to colour. And add the garlic and cook for 1 minute.
5. Sprinkle over the flour and paprika and stir well so everything is coated. Cook for 1 minute to remove the raw flour taste. Then turn the heat off.
6. Pour some of the stock into the pan and stir to form a sauce (you don’t need to add all of it in at this point)
7. Then, remove the casserole dish from the oven once the sausages are browned, then reduce the oven temperature to 180C.
Pour your vegetable sauce mixture in, along with the rest of the stock and thyme. Stir to combine everything. Then cook in the oven at 180C for 20 minutes.
8. Prepare your dumplings and then place them on top of the casserole after 20 minutes (your casserole should be bubbling at this point), and there should be ample liquid to cover the sausages, if not add a little more water and mix through.
9. Cook for a final 20 minutes, or until your dumplings have puffed up and are cooked through (should be fluffy inside). Then serve and enjoy!
Chicken Sausage Casserole With Dumplings
A spin on a traditional chicken casserole - made with chicken sausages, and topped with fluffy dumplings. Filled with carrots, onion and thyme for a lovely meal any day of the week.
Ingredients
- 8 chicken sausages
- 1 tbsp oil
- 1 onion
- 3 carrots
- 2 garlic cloves
- 2 tbsp flour
- 1 tsp smoked paprika
- 750ml chicken stock
- 2 sprigs of thyme
- Dumpling mix (homemade or packet)
- Salt & black pepper
Instructions
- Pre-heat your oven to 200C. Once the oven has pre-heated, add the chicken sausages to your casserole dish with a little oil and cook in the oven for 20 minutes, until browned to your liking. (This helps their texture and appearance; they won’t brown any further once the liquid is added.)
- Whilst the sausages are browning, prepare the vegetables. Peel and slice the onion and carrot into bite-sized pieces, and peel and crush the garlic.
- Add a small amount of oil to a pan and cook the onion for 1 minute over a medium heat.
- Then, add the carrots and cook for a further 3–4 minutes, until slightly softened and starting to colour.
- Add the garlic and cook for 1 minute.
- Sprinkle over the flour and paprika and stir well so everything is coated. Cook for 1 minute to remove the raw flour taste. Then stir in some of the stock to make a thick sauce (you don't need to add it all at this point)
- Remove the casserole dish from the oven once the sausages are browned, then reduce the oven temperature to 180C.
- Add the onion and carrot mixture to the casserole dish along with the rest of the chicken stock and thyme. The stock should cover the sausages (this may vary slightly depending on your dish).
- Put the lid on and return to the oven for 20 minutes.
- Whilst the casserole is cooking, make up your dumplings as per your recipe or the packet instructions.
- After 20 minutes, remove the lid, place the dumplings on top of the sauce and return the dish to the oven uncovered for a further 20 minutes, until the dumplings are puffed and cooked through.
- The sausages and dumplings should now be cooked through and the sauce rich and thick. (If needed, thicken with a cornflour slurry (1 tbsp cornflour mixed with 2 tbsp cold water) or a little gravy granules.)
- Remove the thyme sprigs, taste and adjust the seasoning with salt and pepper, then serve.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 394Total Fat 20gSaturated Fat 4gUnsaturated Fat 16gCholesterol 139mgSodium 1095mgCarbohydrates 14gFiber 2gSugar 3gProtein 39g
Nutritional data provided here is only an estimate. If you're tracking these things for medical purposes please consult an outside, trusted source. Thanks!
