Donal Skehan's hearty sausage meatballs
Served with mustard cream and greens, this cosy and delicious dish is guaranteed to warm you up this winter.
Hearty Sausage Meatballs
Serves: 6
Ingredients
For the Sausage Meatballs with Mustard Cream and Greens:8 herby sausages2 tbsp olive oilGood knob of unsalted butter 1 onion, finely chopped2 garlic cloves, crushed1 tbsp plain (all-purpose) flour100ml white wine200ml fresh chicken stock2 tsp Dijon mustard100ml soured cream or double (heavy) cream300g greens (such as spinach, kale, sprout tops, savoy cabbage), shreddedSalt and freshly ground black pepperGrated Parmesan cheese, to serve
For the Mash:1kg floury potatoes50g unsalted butter80 ml whole milk50 ml double cream, plus extra if neededPinch of salt & white pepper
Method
For the Sausage Meatballs with Mustard Cream and Greens:1. Squeeze the meat from the sausages and shape with wet hands into 30 small meatballs (having wet hands will stop the sausage meat sticking to your hands). 2. Heat half the oil in a large frying pan (skillet) over a medium–high heat and brown the meatballs all over. Set aside.3. Add the rest of the oil and the butter to the pan, and fry the onion and garlic for 5 minutes. Add the flour and cook for a minute or two, then pour in the wine and bubble for 2 minutes.4. Gradually pour in the stock until you have a smooth sauce. Season and return the meatballs to the pan, along with the mustard. Stir and simmer for 5–6 minutes until the meatballs are cooked. Stir in the soured cream or double cream.5. Steam the greens for 1–2 minutes until just tender, then add to the meatballs and sauce.6. Serve the meatballs and greens spooned on top of mash, with lots of freshly cracked black pepper and a good grating of Parmesan.
For the Mash:1. Peel your potatoes and cut them into even sized pieces. Put into a pan of cold salted water. Bring to the boil then simmer gently for 10-12 minutes or until tender.2. When the potatoes are done, take the pan off the heat and drain the water before returning the potatoes to the pan.3. Heat the butter, milk and cream together in a small pan.4. Mash the potatoes with a masher or a ricer. 5. Add the butter and milk mix to the mash along with plenty of salt and white pepper and mash until smooth. Adjust with more milk and cream depending on your preferred consistency.