John Myers
Ingredients for 2 servings:
- 500 g potato dumplings
- 3 sausages (turkey sausages), sliced
- 150 g mushrooms, sliced
- 30 g bacon, diced, cut into fine cubes
- 3 shallots, finely chopped
- 1 tbsp oil
- some chili powder
- some garlic, either fresh or powdered
- some salt
- 20 ml cream, optionally soy cream
- possibly parsley, finely chopped, for garnishing
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes
Slice the turkey sausages. Preheat a non-stick pan on the side and fry the sausage links until golden brown (you can also fry them in a regular pan with a little oil). Turn the sausage links several times. Finely chop the shallots. Slice the fresh mushrooms and dice the bacon. Now remove the golden-brown sausage links from the pan and place them on a separate plate or in a bowl. Once the pan is clear, add a little oil and fry the onions, mushrooms, and bacon cubes for about 5 minutes over medium heat, turning several times. Remove from the heat and season with chili powder. Mix again and transfer the ingredients to a separate plate or bowl. Now we come to the potato dumplings. Fry these for 5 minutes in a preheated pan. I did this in a non-stick pan without any extra fat because there was still some oil in the pan (from the onions etc.). It’s best to cover the pan with a lid during this time so that the dumplings have a good consistency. Once they are golden brown, add the already fried ingredients and a little cream and mix everything together. Let it simmer for another 5 minutes with the lid closed and finally season with a little salt and garlic. You can also add a little more chili powder if you like it spicier. Then serve the whole thing on plates and garnish with a pinch of finely chopped parsley.
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