Chop the sausage into small pieces and simmer in salted water. Pour off the water, combine with the cream and season with salt, pepper and nutmeg. Put aside.
Season the meat with salt and pepper. To sear STH. Fry in a preheated oven at 90 degrees top / bottom heat for 90 minutes.
In the pan where the meat was seared, add the sherry and the meat broth. Bring to the boil. Add the green pepper and chutney. To taste. Finally stir in a trick of ice-cold butter.
Cut 4 dumplings from the day before and pepper them strongly. These are roasted in hot butter fat.
After 90 minutes, remove the roast and coat with puff pastry. I still had some dough left and tried to make decorations with 1 egg yolk and brush the puff pastry with a silicone brush, then it shines nicely. Mix 1 egg white and glue the edges of the puff pastry with it.
Back in the oven. I had set 200 degrees at 20 minutes. Was a little too much. OK, next time I'll try it out at 180 degrees. Serve the rest of the savoy cabbage as a side dish.
Roast the dumpling slices and start serving. Bon Appetit.