A recipe of sorts... sausage meatballs in a creamy mustard sauce
Words and photos by Susie Sandford Smith
A plate of pasta with a sausage meatball sauce
I’m sure the secret is out by now, sausages make the most wonderful little easy peasy meatballs. All you need is a sausage or two (depending on how big they are and how many your feeding). For this recipe I used three chipolatas to make a sauce to serve one.
This is the kind of meal you can through together in a jiffy when you really can’t be bothered to cook and you’re moments away from picking up the phone (yes, I know that’s not how it’s done anymore) to order a takeaway.
Depending on the pasta you use, I used tajarin (tagliolini) ( but I actually think it would be better with a more substantial shape) or even a linguine, you can be sitting to eat this in 15 minutes flat.
Ingredients
3 pork chipolatas
1 tsp fennel seeds
Olive oil
A dollop of dijon mustard (a heaped teaspoon, or even a tablespoon)
A handful of frozen peas
Some chicken stock or white wine
A good glug of double cream
Salt
Fresh chilli, finely sliced, or a teaspoon of crushed (optional)
A squeeze of lemon, if desired
Pasta of choice - amount dependent on hunger levels
Freshly grated parmesan and pepper to serve
Method
Put a large pan of water on to boil and add a couple of huge pinches of salt.
Squeeze the sausages so that the sausage meat comes out of the casing. I normally find that half comes out very easily and half is a little more reticent.
Break the sausage meat into small bite size pieces (about the size of a large broad bean) - no need to roll into exact balls but you can if you want.
Place a frying pan onto a medium heat and then add a small glug of olive oil. Add the sausage balls to this and cook, turning regularly, for about five minutes.
Add the fennel seeds and continue to cook for another minute or so.
Add in the mustard and stir, then pour in a good splosh of stock or wine. Bring to the boil and then turn down to a simmer.
Add in your peas and allow to bubble away for another few minutes.
Add in the cream, a dash of salt if needed (sausages can be quite salty), a bit of chopped fresh chilli or chilli flakes and a squeeze of lemon, if you like.
Drain the pasta, reserving a spoonful of the cooking water. Add the water and pasta to the sauce and toss well.
Serve with a bit of freshly ground black pepper and lots of freshly grated parmesan.
Perfect. Idea to table in under 15 minutes!
