Sausage stuffed potato dumplings

• Meat

  • 14 oz Turkey or pork sausage

• Produce

  • 3 Potatoes, large
  • 1 tsp Sage, dried

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1 tsp Fennel seeds
  • 1 tbsp Flour
  • 1/4 tsp Pepper
  • 1/2 tsp Salt

• Oils & Vinegars

  • 1 Vegetable oil

• Other

  • 1 Small or 1/2 medium onion, finely chopped

Found on culinaryginger.com

Description

Ingredients

• 14 ounces turkey or pork sausage, removed from its casing
• 1 small or 1/2 medium onion, finely chopped
• 1 teaspoon dried sage
• 1 teaspoon fennel seeds
• 3 large potatoes about 14 ounces each, cooked, peeled, mashed and allowed to cool * see note
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 egg
• 1 tablespoon flour
• Vegetable oil

Directions

• 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 1/4 full over medium heat.
• Once the oil starts to ripple, carefully add 3 dumplings (dont overcrowd the pan).
• Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.