Mashed potato dumplings are filled with spices sausage and fried until crispy on the outside. A delicious new way to serve potatoes.
14 ounces turkey sausage, removed from it’s casing
1 small or ½ medium onion, finely chopped
1 teaspoon dried sage
1 teaspoon fennel seeds
3 large russet potatoes about 14 ounces each, cooked, peeled, mashed and allowed to cool * see note
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon flour
Prep Time: 15min | Cook Time: 6min
Add the sausage meat, onion, sage and fennel to a sauté pan.
Cook over medium heat, breaking up the meat as it browns, about 10 minutes.
Transfer the sausage to a bowl and set aside.
Add the salt, pepper, egg and flour to the mashed potatoes.
Mix well until the egg and flour are well combined.
Take a golf ball size handful of potato and shape into a flat pancake.
Place 1 tablespoon of sausage in the center, then place another pancake of potato on top, sealing the edges. Shape into ‘hockey’ puck shapes.
Add the oil ¼ to a sauté pan over medium heat.
Once the oil starts to ripple, carefully add 3 dumplings (don’t overcrowd the pan).
Fry the dumplings for 2-3 minutes per side until golden brown. Drain on a paper towel and serve warm.
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.
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