CHIPOLATAS
Sausage ragù
with dumplings
SERVES 4. HANDS-ON TIME
30 MIN, SIMMERING TIME 20 MINMAKE
AHEADMake to the end of
step 2 up to 24 hours
ahead, cover and chill;
or freeze for up to 3 months. Defrost,
then continue the recipe.
- Olive oil for frying
- 1 large red onion, finely sliced
- 1 large fennel bulb, finely sliced
- 2 garlic cloves, finely chopped
- 375g pack pork chipolatas, skinned
- 2 tbsp tomato purée
- 2 x 400g tins chopped tomatoes
- 150g self-raising flour
- 25g fresh parsley, finely chopped
- 100g natural yogurt
- 2 tsp chilli flakes to serve (optional)
1 Heat the oil in a hob-safe casserole
over a medium heat and fry the onion
and fennel for 10 minutes. Add the
garlic and cook for a minute more.
2 Add the sausagemeat and fry for
3-4 minutes, breaking it up with a
wooden spoon. Stir in the tomato
purée and fry for a minute more.
Add the tomatoes and a tomato tin of
water. Bring to the boil, then reduce
the heat and simmer for 15 minutes.
3 For the dumplings, mix the flour
and most of the parsley in a bowl
with a pinch of salt. Stir in the
yogurt to make a soft dough, then
gently roll into 8 equal balls.
4 Put the dumplings on top of the
ragù. Cover and cook for 20 minutes
or until the dumplings are light,
fluffy and cooked through. Sprinkle
with the rest of the parsley and the
chilli flakes, if using.
PER SERVING 524kcals, 22.2g fat
(7g saturated), 21.7g protein,
53g carbs (17g sugars), 1.75g salt,
12.5g fibre
WHAT
TO BUY
375g pack
British outdoor-
bred pork
chipolatas