Great balls of fire! What's going on in my kitchen?!
The cooking bug has reached the rest of the family and R has been sneaking around in my cookery books! Nigel Slater's 'Eat' is the perfect place to start - Nigel always keeps things simple, and I have developed a 'crush' on his distinctively easy style of writing that is full of descriptions that fill the senses. I have been known to read his books like a novel, bookmark at the ready as I turn a page at a time. No dipping in for me, until it is finished and I have found all the fabulous recipes I want to try out. I also know that Nigel wouldn't mind if I tweak them here and there, in fact I get the impression that he would almost expect this to happen!
So, here I can now present to you...
R's adaptation of Nigel's Sausage Balls with Mustard and Cream Sauce (for 3 hungry people)
9 good quality sausages, skins removed
1 tsp dried herbs
500ml beef stock (R used a good quality stock cube and boiling water to make this)
250ml double cream
1 tbsp dijon mustard
Place the sausages into a bowl and add the herbs.
Using your hands, mix the herbs into the meat until they are evenly distributed.
Roll the meat into golfball-sized balls (should make 15-20 depending on the size!).
Heat some oil in a frying pan and add the balls.
Gently brown the balls all over, allowing them to colour before turning each time.
When they are ready, place them to one side on a plate, and tip away any excess fat.
Add the stock the the pan and bring to the boil before reducing the heat.
Pour in the cream, add the mustard and season.
Return the balls to the sauce and simmer for 15-20 mins.
(During this time, get a large pan of water, with a pinch of salt, on the boil ready for the pasta).
Once cooked through, remove the balls again, and this time turn up the heat to reduce the sauce a bit.
Pop some tagliatelle into the boiling pasta water and cook as directed.
Serve the pasta, topped with the perfectly golden sausage balls and the delicious mustard sauce...
then, if you fancy, grate over a generous flurry of your favourite cheese - YUM!!!
So, here I can now present to you...
R's adaptation of Nigel's Sausage Balls with Mustard and Cream Sauce (for 3 hungry people)
9 good quality sausages, skins removed
1 tsp dried herbs
500ml beef stock (R used a good quality stock cube and boiling water to make this)
250ml double cream
1 tbsp dijon mustard
Place the sausages into a bowl and add the herbs.
Using your hands, mix the herbs into the meat until they are evenly distributed.
Roll the meat into golfball-sized balls (should make 15-20 depending on the size!).
Heat some oil in a frying pan and add the balls.
Gently brown the balls all over, allowing them to colour before turning each time.
When they are ready, place them to one side on a plate, and tip away any excess fat.
Add the stock the the pan and bring to the boil before reducing the heat.
Pour in the cream, add the mustard and season.
Return the balls to the sauce and simmer for 15-20 mins.
(During this time, get a large pan of water, with a pinch of salt, on the boil ready for the pasta).
Once cooked through, remove the balls again, and this time turn up the heat to reduce the sauce a bit.
Pop some tagliatelle into the boiling pasta water and cook as directed.
Serve the pasta, topped with the perfectly golden sausage balls and the delicious mustard sauce...
 |
Comments
Post a Comment