Three Aussie Farmers - Sausage Breakfast Dumplings

Sausage Breakfast Dumplings

Looking for something a bit different for breakfast this weekend? Whip up a batch of these sausage breakfast dumplings. Why not add a Mimosa or Bloody Mary and turn breakfast into brunch? 

40 mins

Serves 4

what you need

  • 1 pack Three Aussie Farmers Farmhouse Sausages, casings removed
  • 2 Tbsp. butter
  • 3 shallots, thinly sliced
  • 4 eggs, lightly beaten
  • 1 cup cheese, grated
  • 1 pack wonton or gyoza wrappers
  • 2 Tbsp. oil
  • 100ml water

Sriracha Dipping Sauce

  • 2 Tbsp. Sriracha
  • ¼ cup tomato sauce
  • 2 Tbsp. rice vinegar

Mustard Soy Dipping Sauce

  • ¼ cup hot English mustard or Dijon mustard
  • 2 Tbsp. soy sauce
  • 2 Tbsp. rice vinegar

how to make it

  1. In a fry-pan, over med. heat melt butter and cook sausage meat making sure to break apart into smaller pieces. Add shallots and sauté until softened.
  2. Add eggs, stirring gently to scramble then season with salt and pepper. 
  3. Add cheese and mix through sausage and egg mix then remove from the heat.
  4. To make dumplings, place the wonton wrapper in the palm of your hand, add a spoonful of the pork mixture to the middle.  Wet your finger with water and run along the edger of the wrapper, gently press the edges of the wrapper together and squeeze out any air to create the dumpling.
  5. Repeat until all wrappers and filling have been used.
  6. Heat oil in a large fry-pan and add dumplings to pan. Fry for approx. 3mins, ensuring they are not moved, until the bottoms have become crispy and golden.
  7. Add 2 Tbsp. of water to the fry-pan, cover and steam for an additional 3-5 mins, until the liquid has evaporated.
  8. Mix ingredients for dipping sauces, sprinkle with chopped parsley and serve!
Three Aussie Farmers Farmhouse Style Sausages

We’ve grabbed our best Aussie pork and blended it with a selection of Dan & Steph’s favourite herbs. With thyme and parsley this juicy sausage is packed with flavour and won’t disappoint! Serve it up with salad or veg, or throw it in a sausage sanga you won’t forget in a hurry.