Low Fat Sausage Casserole with Dumplings

With vegetarian low-fat sausages and chicken low-fat sausages now available, this is a quick and easy casserole with dumplings



To Serve 6

12 Vegetarian Low Fat Sausages
1 Onion, finely sliced
2 to 3 Cloves Garlic, crushed
1 Green Pepper seeds removed and diced
Dash Worcestershire Sauce
1 Tin Chopped Tomatoes
1 Tin Baked Beans

For Dumplings

275gm Plain Four
2 teaspoon Baking Powder
225 gm Cottage Cheese


1). Cover a frying pan with water and add a dash of Worcestershire sauce, add onions, garlic and pepper and bring to the boil, then simmer stirring occasionally, until onion and pepper is soft.

2). Grill Sausages turning until brown.

3). Pour in tomatoes and baked beans and bring to boil, then simmer for 15 to 20 minutes.

4). Make dumplings by sifting flour and baking powder together and mix with enough water to make a firm dough.

5). Roll out thinly then stamp out 16 to 18 rounds.

6). Place a small amount of cottage cheese in the centre of each round and fold in to half pinching ends to seal. Add dumplings to pan, cover and simmer for 10 to 12 minutes until risen and hot.

7). Serve.

Replace Baked Beans with a tin of Kidney or other beans and add 250ml stock of your choice.

Leave out dumplings and serve with boiled or mash potatoes.

Vegetarian sausages are available just check fat per sausage, the ones I use are 0.2gm per sausage. Or replace with Chicken or 50% less fat sausage if appropriate .

Recipe provided by John Larsen