SAUSAGE FILLED POTATO DUMPLINGS
Mashed potato dumplings are filled with spices sausage and fried until crispy on the outside. A delicious new way to serve holiday potatoes.
Provided by Janette Fuschi
Categories Side
Time 21m
Yield 8 servings
Number Of Ingredients 10
Steps:
- To a sauté pan add the sausage meat, onion, sage and fennel.
- Cook over medium heat, breaking up the meat as it browns, about 10 minutes.
- Transfer the sausage to a bowl and set aside.
- To the mashed potato add the salt, pepper, egg and flour.
- Mix well until the egg and flour are well combined.
- Take a golf ball size handful of potato and shape into a flat pancake.
- Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes.
- To a sauté pan add the oil ¼ full over medium heat.
- Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan).
- Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.
SAUSAGE STUFFED POTATO DUMPLINGS
Mashed potato is turned into dumplings that are stuffed with sausage meat.
Provided by Janette
Categories Side dishes
Time 21m
Number Of Ingredients 10
Steps:
- To a sauté pan over medium heat, add the sausage meat, onion, sage and fennel. Cook while breaking up the meat as it browns, about 10 minutes. Transfer to a bowl and set aside.
- To the mashed potato add the salt, pepper, egg and flour. Mix well until the egg and flour are well combined. Take a golf ball size handful of potato and shape into a flat pancake. Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes. Refrigerate for 30 minutes to set.
- To a sauté pan add the oil ,1/4 full over medium heat. Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan). Fry for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.
Nutrition Facts : Calories 332 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 64 milligrams cholesterol, Fat 20 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 953 milligrams sodium, Sugar 3 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
POTATO DUMPLINGS
Provided by Ree Drummond Bio & Top Recipes
Categories side-dish
Time 40m
Yield 4 servings (20 dumplings)
Number Of Ingredients 11
Steps:
- Melt 3 tablespoons of the butter in a large skillet over medium heat. Add the thyme, garlic and onion. Cook, stirring, until the onions are golden, about 10 minutes.
- Meanwhile, bring a large pot of salted water to a gentle boil.
- Add the potatoes, cheese and sour cream to a small bowl and mix, then set aside.
- Working one at a time, lay out a wonton wrapper and use your finger to dampen the edge of the wrapper with water. Place 1 tablespoon of the potato mix in the center of the wrapper. Fold into a triangle, sealing the edges and pushing out as much air as possible. Set aside and repeat with the remaining wrappers and filling.
- Drop the dumplings into the salted water and cook until they rise to the surface, 2 to 3 minutes. Remove with a slotted spoon and add to the skillet with the onions. Cook until the dumplings are golden, 2 to 3 minutes. Deglaze with the white wine, allowing it to boil and reduce, about 1 minute. Remove from the heat and stir in the parsley and remaining 5 tablespoons butter. Continue to stir until the butter is melted and you have a glossy sauce. Serve immediately garnished with more parsley.
SAUSAGE-STUFFED POTATO PANCAKES
They say that just because you can do something, doesn't always mean you should. One could argue that this recipe is one of those times, since we could just cook some sausage and serve it next to our potato pancakes-but I could, and did, stuff mine with sausage, and I very much enjoyed how they came out. Besides, if you're going to skip the sausage stuffing, this recipe is a reminder of just how easy potato pancakes are to make.
Provided by Chef John
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Divide sausage into 6 equal pieces, and press between plastic wrap to flatten into discs about 2 1/2 inches round and about 1/8 inch thick. Keep in the refrigerator until needed.
- Grate potatoes and transfer into a large bowl of cold water. Stir the grated potatoes with your hand for a few seconds, and then drain the potatoes in a strainer. Using your hands and/or a towel, squeeze out as much water as possible.
- Transfer the potatoes to a mixing bowl. Add salt, black pepper, cayenne, flour, and egg; mix thoroughly.
- Heat oil in large nonstick pan over medium-high heat. For each pancake, place down about 3 tablespoons of the potato mixture. Reduce heat to medium; top each pancake with a sausage patty, pressing it down lightly into the surface. Top each sausage patty with another heaping tablespoon of potato mixture and spread over the top until the sausage is covered. Flatten down with a spoon or spatula.
- Cook the first side until very well browned, about 5 minutes. Flip and cook the other side until browned, the sausage is no longer pink, and potatoes are tender, about 5 minutes more. Serve with diced roasted red peppers, sour cream, and fresh chives.
Nutrition Facts : Calories 242.4 calories, Carbohydrate 23.4 g, Cholesterol 45.1 mg, Fat 13.4 g, Fiber 2.7 g, Protein 7.6 g, SaturatedFat 4 g, Sodium 590 mg, Sugar 1.3 g
SAUSAGE-STUFFED POTATOES
These cheese-topped baked potatoes stuffed with pork sausage are nearly a meal in themselves. "I learned to cook at my mother's side," recalls Janice Murray of Rogers City, Michigan, "and this recipe was a family tradition."
Provided by Taste of Home
Categories Side Dishes
Time 1h25m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Scrub and pierce potatoes; bake at 400° for 1 hour or until tender. , In a skillet, cook sausage over medium heat until no longer pink; drain. Cool potatoes slightly; cut in half lengthwise. Scoop out the pulp and place in a bowl; add butter and mash. Stir in Parmesan cheese, pepper and sausage. Spoon into potato shells., Place in an 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Nutrition Facts : Calories 758 calories, Fat 43g fat (19g saturated fat), Cholesterol 96mg cholesterol, Sodium 956mg sodium, Carbohydrate 69g carbohydrate (8g sugars, Fiber 6g fiber), Protein 25g protein.
STUFFED POTATO DUMPLINGS
"THIS IS A sticky part of the meal to prepare, but these dumplings are so good they're worth the mess! When I was a child, I loved to watch the cooking dumplings pop to the top of the pot of boiling water. We youngsters always had two helpings...one with sauerbraten gravy and the other with warm plum jam on top!
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 15 dumplings.
Number Of Ingredients 12
Steps:
- For croutons, melt butter in small skillet; brown bread cubes. Set aside. , In a saucepan, boil potatoes in water to cover until tender. Cool; rice potatoes and place in a large bowl. Add the flour, baking powder, salt and nutmeg. Stir in eggs; beat until mixture holds it shape. , With lightly floured hands, shape about 2 tablespoons dough into a ball, placing a few croutons in center of each ball. Repeat with remaining dough and croutons. Refrigerate for 1 hour. , Drop dumplings into boiling salted water (2 teaspoons salt to 1 quart water). Simmer, uncovered, for 10 minutes. Drain. Melt butter in a small skillet; cook and stir the bread crumbs until lightly browned. Sprinkle over dumplings.
Nutrition Facts :
POTATO SAUSAGE STUFFING
This potato and sausage stuffing is best prepared with homemade bread cubes.
Provided by Carol
Categories Side Dish Potato Side Dish Recipes
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place sausage, potatoes, celery, onion and butter in a large, deep skillet. Saute over medium high heat until sausage is crumbled and evenly cooked.
- Combine the bread cubes, thyme, sage, salt and pepper. Toss together with the sausage and potato mixture. Add chicken or vegetable broth if needed.
- Bake stuffing in a covered casserole dish for 40 to 50 minutes.
Nutrition Facts : Calories 363.4 calories, Carbohydrate 21.3 g, Cholesterol 56.2 mg, Fat 27.7 g, Fiber 1.8 g, Protein 7.5 g, SaturatedFat 13 g, Sodium 721.2 mg, Sugar 2.1 g
SAUSAGE AND POTATO FILLING
Passed down from my grandmother, this was the highlight of our holiday meals. We would all fight to be the taste-tester. The secret ingredient is marjoram.
Provided by Kegansmom
Categories Meat and Poultry Recipes Pork Ground Pork Recipes
Time 2h
Yield 16
Number Of Ingredients 8
Steps:
- Heat a large pot over low heat. Cook sausage, stirring regularly, in the hot pot until completely browned, 10 to 15 minutes. Drain fat from sausage and return pot to heat.
- Stir potatoes, celery, and onion into the sausage; cook, stirring often, until the potatoes are tender, about 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C).
- Transfer sausage mixture to a large roasting pan. Beat eggs, marjoram, and parsley together; pour over the sausage mixture and stir. Fold bread cubes into the pork mixture. Cover pan with aluminum foil.
- Roast in preheated oven for 45 minutes. Remove foil and continue baking until no longer moist on top, about 15 minutes more.
Nutrition Facts : Calories 693 calories, Carbohydrate 58.3 g, Cholesterol 220.7 mg, Fat 36.5 g, Fiber 5.2 g, Protein 31.8 g, SaturatedFat 12.2 g, Sodium 1729.2 mg, Sugar 5 g
GRATED POTATO DUMPLINGS
This is an old family recipe that I have never found in any book. They're great served with meat gravy or cooked sliced onions in melted butter.
Provided by Maureen
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 4
Number Of Ingredients 3
Steps:
- Heat a large pot of water to boiling.
- Peel potatoes, and keep submerged in cold water to prevent browning. Grate potatoes, by hand or with a food processor, into a large bowl. Drain any excess water. Stir in flour and salt. With a teaspoon, form a test dumpling. If it doesn't hold together, Stir in more flour.
- Form dumplings with a teaspoon, and gently drop into boiling water. Allow dumplings to float freely. Gently stir with wooden spoon so dumplings don't stick together. Reduce heat to slow boil. Boil for 40 minutes.
- Drain in colander. Rinse with hot water. Serve with gravy or melted butter.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 88.3 g, Fat 0.6 g, Fiber 9 g, Protein 10.7 g, SaturatedFat 0.1 g, Sodium 604.1 mg, Sugar 3 g
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