Helen’s Home Cooking, Video and Recipe for Stewed Sausage and Doughballs.

I’ve been asked for a winter warmer which is both quick and kind to the purse.

Top tip, by using winter vegetables you not only keep costs down but you will likely have enough left over for soup.

Stewed Sausage and Doughballs

stewed sausage


  • Link sausages, 3 or 4 per adult, 2 per child
  • 1 large onion diced
  • 3 carrots cut into cubes
  • ½ turnip also cut into cubes
  • ¼tsp mixed herbs
  • 1tsp of garlic granules
  • 1 stock cube or stock pot.
  • Enough water just to cover
  • Oil for frying
  • Salt and pepper to taste
  • 2tsp of Bisto powder and 1tsp of cornflour


  • 200g of plain flour
  • 100g of suet
  • 1&1/2tsp baking powder
  • 1tsp of dried parsley
  • Salt and pepper to taste
  • Water to mix, approx 5tbls.


  1. Using a frying pan, fry the onion and sausage in heated oil until slightly brown, transfer into a large pot.
  2. Using a little boiling water, swirl around the frying pan to pick up any juices and add to the pot.
  3. Add all your vegetables, stock and herbs and stir to mix.
  4. Use enough water to just cover.
  5. Cook for 30mins or until veg is cooked.
  6. Remove from the heat.
  7. Mix your bisto and cornflour with a little water and slowly add to your sausage, you may not need it all. Bring back to the bubble.
  8. Adjust your seasoning to taste.
  9. Doughballs Combine your suet, plain flour, asking powder, salt, pepper and parsley with water, adding just a tablespoon of water at a time until all the ingredients come together.
  10. Divide into balls and add to the pot.
  11. Simmer on a very low heat for a further 15mins or until the doughballs are firm and no longer sticky to touch.
  12. Serve with mashed potatoes or baby potatoes along with a veg of your choice. *My doughballs were so big I passed on the tatties*.

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