Recipes

Sausages with Potato Dumplings & Dark Beer Gravy

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
• 100ml dark beer, preferably German

1. Mix potatoes with flour, eggs, salt and pepper to taste. Divide into 12 dumplings.
2. Gently lower dumplings into a saucepan of boiling water and when they rise to surface, cook for 3 minutes. Drain and keep warm.
3. Cook sausages in a pan over medium heat until golden. Rove and keep warm.
4. 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.
5. Serve dumplings and sausages with dark beer gravy.