Farmhouse Recipes, Jan. 30

Ellen Lewers shares recipes made with homegrown ingredients

Potato Sausage Dumplings

(Grumbara Gleess)

 

We loved it when Mum would make these dumplings and there were bowls of them to feed 12 children.

We used 10-lbs. of potatoes, but this recipe should be good for a family of four. This is a good way to use up some of those potatoes you have in storage.

 

Ingredients:

4 good-sized raw potatoes (grated)

2 cups small potatoes boiled in their skins

1 lb. or more of sausage meat (you can use ground chicken with spices)

salt to taste

1 tbsp. of flour

2 tbsp. butter

1 tbsp.  brown sugar

1 tbsp. of vinegar

 

Grate the raw potatoes; put them and their juice into a cotton bag or cloth, and squeeze as much juice as you can out of them; save the juice and let it stand.

Grate the cooked potatoes; chop or slice the raw sausage, taking it out of the skin (or use sausage meat).

Mix the squeezed raw potatoes, the grated cooked potatoes, the sausage meat, salt and flour and shape intoa  long sausage-like roll or into round patties.

Drop carefully into salted boiling water. Boil for 20 -30 minutes, depending on the thickness of the rolls.

While the rolls are boiling, pour the top water of the potato juice you saved, still saving the liquid and keeping that starch at the bottom. Mix that starch with the vinegar, sugar and butter, then add the potato water.

Remove the dumplings from the water into a waiting hot bowl. Pour the potato starch mixture into the water from the dumplings. The water will become the gravy which, when thickened, is poured over the dumplings.

Mix up a salad to serve with this and watch your family enjoy this.

Make sure they help with the grating so they know the labour of love involved.

Give thanks and enjoy.

Submitted by Ellen Lewers. mrslewersfarmhouse@shaw.ca

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