Preparation time
less than 30 mins
Cooking time
30 mins to 1 hour
Serves
Serves 4
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the dumplings
- 150g/5½oz self-raising flour
- 70g/2½oz suet, shredded
- 1–2 tbsp caraway seeds, toasted
- 1–2 tbsp Dijon mustard
- 1 tbsp finely chopped fresh flatleaf parsley
- 1 tsp salt
- 25g/1oz unsalted butter, melted
For the soup
- 100g/3½oz piece smoked pancetta, cut into lardons
- 25g/1oz unsalted butter
- 1 onion, thinly sliced
- few thyme sprigs
- 1 garlic clove, finely chopped
- 1 potato, peeled and diced
- 2 celery sticks, chopped
- 1 tbsp yellow mustard seeds
- 100ml/3½fl oz German white wine, such as Riesling
- 1 680g jar sauerkraut
- 500ml/18fl oz chicken stock
- 2 Polish sausages, chopped
- 2 good-quality Frankfurters, chopped
Method
-
To make the dumplings, mix the flour, suet, caraway seeds, mustard, parsley and salt together in a large bowl and add just enough water to bind the mixture into a soft dough. Form into 6–8 dumpling-sized balls. Set aside.
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To make the soup, heat the butter in a large casserole and sweat the pancetta, onion, thyme, garlic, potato and celery for 10 minutes. Add the mustard seeds and then pour in the wine. Cook until reduced by half. Add the sauerkraut and the stock. Bring to a simmer and then throw in the sausages and Frankfurters. Simmer for 10 minutes.
-
Preheat the oven to 200C/180C Fan/Gas 6. Place the dumplings on top of the soup and brush with the melted butter. Cover the casserole and bake in the oven for 25 minutes until the dumplings have puffed up and are cooked through.
