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McWhinneys Traditional Irish Pork Sausages and leek casserole with parsley dumplings

Ingredients:

8 McWhinneys Traditional Irish Pork Sausages
500g leeks
1 large red onion
600g potatoes
300g carrots
35g fresh parsley
2 bay leaves
750ml chicken stock
2 cloves garlic
9oz plain flour
2 teaspoons baking powder
½ pint milk

Preparation method:

1. Brown the sausages in a large frying pan in a little oil. Turn regularly to ensure they are browned all over.
   
2. Finely slice the onions, finely chop the garlic and chop the potatoes, carrots and leeks into 1" chunks.
   
3. Add prepared vegetables to the frying pan and get a little colour on them. Once browned transfer to the casserole dish. Deglaze the pan with a little stock and add to the casserole dish.
   
4. Season well with salt and pepper. Pour over 750ml of hot chicken stock, add 2 bay leaves, place in oven covered for 1 hour 15 minutes.
   
5. To make dumplings sift 9oz plain flour, 2 teaspoons baking powder, 1 teaspoon salt and finely chopped parsley into a bowl, make a well in the centre and gradually add some milk until the mixture forms a dough consistency. Roll the dough into 14-16 dumplings.
   
6. Once the casserole has been in the oven for 1 hour 15 minutes take out and turn up to 200c. Add the dumplings, put back in oven and cook for 30 minutes with lid on. After 30 minutes remove lid, turn oven up to 220c, remove lid and cook for further 15 minutes.