Sausage Stuffed Potato Dumplings are the perfect holiday side dish.  Mashed potato balls are shaped and filled with cooked sausage, sage, fennel seed and shallow fried to develop a crispy exterior that gives way to a fluffy interior.  Serve up a little something different this season.

Sausage stuffed potato dumplings are stacked with the top one cut open showing the sausage filling

 

These sausage stuffed potato dumplings may be my new favorite holiday side dish because all the flavors of holiday cooking are all inside these fluffy discs and the holidays are a time when we can allow ourselves a little indulgence

A white plate of dumplings on a linen tablecloth with cranberry sauce and carrots

This stuffed dumplings recipe is a great use of holiday leftovers because we always have leftover mashed potato. The dumplings are also delicious the next day, just reheat on low heat in a sauté pan for a tasty snack or lunch.

 

Stuffed potato dumplings are popular in Europe and different countries have their own versions. Sweden have ‘kroppkakor’, which are usually filled with pork and onions. Germany have ‘kartoffelkloesse’ and  these are unstuffed and boiled. In Poland they make pyzy z mięsem {pih-zih z myeh-sehm].

An overhead picture of the dumplings on a white serving plate

 

Sausage Stuffed Potato Dumplings – Step by Step

Potatoes are cooked, mashed and allowed to cool. Sausage is cooked with onion, sage and fennel seeds for extra flavor. The mash is formed into a flat pancake shape, the sausage is placed in the center, then another potato pancake is placed over and shaped into dumplings then shallow fried. Maybe these dumplings will become your new favorite holiday side dish?

The first step of taking some mashed potato and filling it with the sausage mix

 

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Yield: 8

Sausage Stuffed Potato Dumplings

Sausage Stuffed Potato Dumplings

 Shallow fried potato cakes filled with sausage.

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes

Ingredients

  • 14 ounces turkey or pork sausage, removed from it's casing
  • 1 small or 1/2 medium onion, finely chopped
  • 1 teaspoon dried sage
  • 1 teaspoon fennel seeds
  • 3 large potatoes about 14 ounces each, cooked, peeled, mashed and allowed to cool * see note
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 egg
  • 1 tablespoon flour
  • Vegetable oil

Instructions

  1. To a sauté pan add the sausage meat, onion, sage and fennel.
  2. Cook over medium heat, breaking up the meat as it browns, about 10 minutes.
  3. Transfer the sausage to a bowl and set aside.
  4. To the mashed potato add the salt, pepper, egg and flour.
  5. Mix well until the egg and flour are well combined.
  6. Take a golf ball size handful of potato and shape into a flat pancake.
  7. Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into 'hockey' puck shapes.
  8. Refrigerate for 30 minutes to set.
  9. To a sauté pan add the oil 1/4 full over medium heat.
  10. Once the oil starts to ripple, carefully add 3 dumplings (don't overcrowd the pan).
  11. Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.

Notes

* A quick way to cook potatoes: Prick holes in the potatoes with a fork and microwave them 1 at a time on high for 4 minutes, turn over and repeat. Allow to cool enough to handle, then they are easy to peel and mash.

Nutrition Information:

Yield:

8

Serving Size:

1 dumplin

Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 82mgSodium: 244mgCarbohydrates: 12gFiber: 1gSugar: 1gProtein: 18g
This nutrition calculation is provided by Nutronix that is only a guideline and not intended for any particular diet.

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