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A cozy bowl of broccoli cheese goodness, with meaty chunks of sausage, and dumplings infused with sourdough flavor.
With a rich broth, tender chunks of chicken, and fluffy steamed-biscuit-dough dumplings, chicken and dumplings is an undeniable comfort. My take on this cozy classic swaps the chicken for flavorful, fennel-scented Italian sausage. It studs a creamy gouda-infused soup, along with fresh broccoli florets. The biscuity dough comes together with ease, and is made with sourdough discard for an extra deep, savory flavor. The dough drops by the spoonful into the simmering stew, and then it is covered while the magic takes place. Leave undisturbed as you patiently wait for the momentous reveal: the wet sticky dough transforms into plump, fluffy dumplings. When the lid is removed the aroma will engulf you like a loved ones embrace. Divide into bowls, tops with a few cracks of pepper, and prepare to be delighted.
Equipment for Sausage and Dumplings:
A heavy pot with a heavy lid is ideal for cooking this soup so that the soup heats evenly while also trapping in steam to cook the dumplings. If you have a Dutch oven, use it. If you are looking for a Dutch oven, I use a beautiful cast-iron one from Nest Homeware. A deep cast-iron skillet with a lid would also work.
For dropping the sourdough biscuits a tablespoon-sized cookie scoop does an incredible job. But a regular spoon can be utilized if you don’t have one. Either way, you may find it helpful to hit your scoop with a bit of oil or nonstick spray to reduce sticking.
More like this:
Like this sausage and dumplings? You may also like Irish Lamb Stew with Guinness, Shiitake Mushroom Stew with Lentils, Beer Braised Cabbage and Meatball Stew, and Summer Shrimp and Corn Chowder.
Check out my entire collection of sourdough discard recipes here.
Sausage and Sourdough Dumplings with Broccoli
Ingredients
Sourdough Dumplings
- 71 grams (½ cup) all-purpose flour
- 4 grams (1 tsp) baking powder
- 2 grams (⅓ tsp) fine salt
- 100 grams (⅓ cup + 1 tbsp) sourdough discard 100% hydration
- 25 grams (2 tbsp) olive oil
- 30 grams (2 tbsp) water
Soup
- 1 tbsp extra virgin olive oil
- 8 oz sweet Italian sausage bulk or casing removed
- 1 small yellow onion chopped
- 6 cloves garlic chopped
- 8 oz (1 small head) broccoli cut into bite-sized pieces
- ¼ cup sherry or dry white wine
- 2 cups chicken broth
- ¼ cup heavy cream
- 1 cup grated Gouda cheese
- Kosher salt and pepper
Instructions
- In a large bowl combine flour, baking powder, and salt. Whisk together.
- Add sourdough discard, olive oil, and water, but do not mix. Set aside.
- Heat 1 tbsp extra virgin olive oil in a Dutch oven or heavy pot with lid over medium heat. Crumble sausage into the pot and cook, stirring occasionally, until browned. Remove with a slotted spoon to a bowl.
- Add onion and garlic to the pot and cook 5-6 minutes, stirring occasionally, or until onion is softened and starting to become translucent. Add broccoli and cook, stirring occasionally, until just starting to soften, about 1-2 minutes. Add sherry or wine, broth, heavy cream, cheese, ¼ tsp salt, and ¼ tsp pepper. Return sausage to the pot. Bring to a simmer, stirring occasionally.
- Mix together wet and dry ingredients from steps 1 and 2 to form a batter. Drop dumpling batter by the rounded tablespoon (a cookie scoop works great for this, if you have one) into the pot. You should get about 10-12 dumplings. Cover pot, reduce heat to low, and cook until dumplings are fluffy and cooked through, about 20 minutes (to check, cut a dumpling in half to make to sure no raw dough remains).
- Divide soup and dumplings into bowls. Top with fresh cracked black pepper if desired.
