Recipe

Whitetail Sausage Dumplings in Charred Tomato Broth

Half comfort food, half party trick, and a much more interesting use of sausage trim than another skillet.

Overview

These dumplings land in the sweet spot between rustic and clever. The sausage filling brings its own seasoning, the broth gets smoky depth from charred tomatoes, and the finished bowl tastes like something you would order again immediately.

dumpling-broth 40 min prep 24 min cook Serves 4

Ingredients

1 pound whitetail sausage
3 tomatoes
3 garlic cloves
1 onion
1 package dumpling wrappers
2 cups stock
1 tablespoon butter
Salt
Black pepper

Method

Char the tomatoes until blistered, then peel and crush them.
Mix the sausage with grated onion and fill the dumpling wrappers.
Simmer the tomatoes with garlic, butter, and stock into a sharp broth.
Cook the dumplings gently in the broth until puffed and tender.
Finish with cracked pepper and basil if you have it.

Notes

Keep the uncooked dumplings on a floured tray and freeze them separately if you want a fast second meal.