Italian Sausage Dumplings

  • 125g ciabatta
  • 2 tbsp finely chopped curly parsley
  • 2 eggs, beaten
  • 70g Parmigiano-Raggiano, plus extra to serve
  • 200g Italian sausages, casings removed (I use pork and fennel sausages)
  • 2 tbsp flour plus 1/2 cup extra for dusting
  • 2 litres plus of Simon Gault Home Cuisine Chicken stock
  • 2 tbsp extra virgin olive oil or truffle oil to serve

Italian Sausage Dumplings

Cut the bread into small cubes and place in a food processor. Add the parsley, eggs and Parmigiano, and blend to combine. Crumble the sausages, add to the bread mixture and season with salt and freshly ground black pepper. Mix the flour and 2 tablespoons of the stock to form a paste, add to the processor and blend until all the ingredients are thoroughly combined, then set aside to rest for 15 minutes. Form the dough into golf-ball-sized dumplings, then roll the dumplings in the extra flour to coat. In a large saucepan over medium heat, bring the Simon Gault Home Cuisine chicken stock to a simmer, add the dumplings and simmer on very gentle heat for 30–45 minutes until cooked through. To serve, ladle the dumplings and broth into bowls, drizzle with extra virgin olive oil or truffle oil and garnish with grated Parmigiano-Reggiano.