Meat Recipes

Serves 4

• 6 medium potatoes, boiled with skins on, drained and peeled
• 1 cup plain flour
• 2 eggs, beaten
• 1 tsp salt
• freshly ground pepper
• 8 German sausages
• 1 onion, sliced
• 1 tblsp plain flour
• 250ml beef stock

• Mix potatoes with flour, eggs, salt and pepper to taste. Divide into 12 dumplings.
• Gently lower dumplings into a saucepan of boiling water and when they rise to surface, cook for 3 minutes. Drain and keep warm.
• Cook sausages in a pan over medium heat until golden. Rove and keep warm.
• In the same pan sauté onions for 5 minutes. Sprinkle in flour and stir over high heat until golden. Gradually add beer and stock, stir until sauce thickens. Reduce heat and simmer for 10 minutes.
• Serve dumplings and sausages with dark beer gravy.