Home › The Principles of Cookery › Sausage Dumplings

Sausage Dumplings

Take as many sausages as it is intended to make dumplings. Bend each one into a ring, and sew or skewer it in that position. Enclose it in good suet crust, pinch the edges securely to prevent leakage, and tie each dumpling in a separate cloth. When all are finished plunge the dumplings into a pan of boiling water, and boil quickly until done enough. Turn them out carefully, and serve at once. Brown sauce should be sent to table with them. Sausages dressed in this way are always liked by children. Time to boil the dumplings, half to three-quarters of an hour. Probable cost, 3d. each. Sufficient, one for each person.