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Winter Sausage Meatballs with Mustard Cream, Greens & Pasta | DonalSkehan.com

Winter Sausage Meatballs with Mustard Cream, Greens & Pasta

January 25

The cold Irish winter months require stodgy dishes like this one. Sausage meat quality can vary drastically, so do seek out ones you like for this recipe. Definitely feel free to opt for shop bought meatballs too if you’re looking to save time. If you want to make this for a special occasion, try replacing the white wine with Marsala for a richer flavour to the sauce.

  • serves Serves 6
  • time 40 mins

Method

  1. 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). Heat half the oil in a large frying pan over a medium-high heat and brown the meatballs all over. Set aside.
  2. 2. 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.
  3. 3. Gradually pour in the stock until you have a smooth sauce. Stir in the soured cream or double cream. Season and return the meatballs to the pan with the mustard. Stir and simmer for 5–6 minutes until the meatballs are cooked.
  4. 4. Meanwhile, cook the pasta in a saucepan of boiling salted water for 10–12 minutes until just tender. Drain, reserving a splash of the cooking water, and add this water to the sauce.
  5. 5. If you're using kale, remove the stalks and shred the leaves. Put the greens in a microwavable dish. Season with sea salt and add about 2 tablespoons of cold water. Cover with a lid or plate and microwave on high for about 4 minutes until just tender, then add half of the greens to the meatballs and sauce, leaving the rest to garnish at the end.
  6. 6. Add the grated parmesan and stir through the sauce.
  7. 7. Serve the pasta with the meatballs and greens spooned on top with lots of freshly cracked black pepper and a good grating of Parmesan.

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Ingredients

8 herby sausages
2 tbsp olive oil
Good knob of unsalted butter
1 onion, finely chopped
2 garlic cloves, crushed
1 tbsp plain flour
100ml white wine
200ml fresh chicken stock
2 tsp Dijon mustard
100ml soured cream double cream
250g rigatoni, fusilli or penne pasta
300g greens (eg spinach, kale, sprout tops, savoy cabbage), shredded
25g grated Parmesan, and extra to serve
Salt and freshly ground black pepper