Sausage and Bacon Casserole with Cheesey Dumplings
8 Rashers of smoked streaky bacon cut into small pieces
8 sausages cut into bite size pieces
1 tbsp. oil
1 onion and 2 courgettes finely chopped
10oz (300g) risotto rice
2 cans of chopped tomatoes
3/4 pint (450ml) of stock
1 dessert spoon of paprika
Black pepper and basil to garnish
1. Heat oil in a deep frying pan add sausages, bacon, onion and fry for 3 minutes.
2. Add all the other ingredients and bring to the boil.
To Make the Dumplings
Rub 2 oz (50g) butter with 4 oz (100g) self raising flour, when it resembles bread crumbs stir in 2 oz (50g) of finely grated cheddar cheese and
3 tbsp. of finely chopped parsley. Roll into balls and place on top of the casserole in an oven at gas mark 6 (200 degrees) for 20 minutes
Recipe courtesy of Ladies in pigs