Sausage 'Golf' Balls with Mustard
Sauce was based on
a Nigel Slater dish from his book, Eat.
I did make some changes but wouldn't have thought of the basic approach
without having seen his recipe.
The sausage
balls are beyond easy to make. No
seasoning, no breadcrumbs, no egg – just one ingredient – sausage meat. But make sure the sausages you buy are top
quality ones – I used continental pork sausages.
All you do
is remove the skin and then roll the sausage meat into golf ball sized balls
using damp hands. And your meatballs are
ready to cook.
I fried
them to get a nice colour first and then put them into a moderate oven to
finish cooking through.
Then to
make the sauce I just put some chicken
stock with a splash of Worcestershire Sauce into the pan (after pouring off the
fat – or most of it). After boiling that for a minute or 2 I added ½
cup of dream, a tablespoon of Dijon mustard as well as salt and pepper. I also added a small amount of mustard powder
and turmeric just for the colour. After
you've simmered it for a few more minutes it can be poured over the sausage
balls and you're done. Garnish with some
chopped chives to make it pretty.
Simple and
very surprisingly delicious.
PS the original recipe
called for beef stock.
Yummo!
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Mustard is one of my favorite things. This looks simple and delicious. Thank you for sharing, Carole!
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