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| Sausage balls with a mushroom and blue cheese sauce |
- Pack of 6 quality sausages
- 450ml beef stock
- 250ml double cream
- Large handful of crumbled blue cheese
- 200g button mushrooms, halved
- Handful of chopped chives
- 1 tbsp Dijon mustard
- Large knob of butter
- Worcestershire sauce
- Salt and Pepper
- Vegetable/Rapeseed oil
Method:
Remove the skins from the sausages and divide each sausage into 3 and roll each piece into a small ball. Heat a small amount of oil in a frying pan over a moderate heat and cook the sausage balls, turning every so often until they are evenly browned. Remove any excess fat, pour in the stock, bring to the boil and let it reduce down slightly. Add the cream and mustard and season with salt and pepper and cook for a further 20 minutes. At this stage add a large knob of butter to a medium sized pan and heat until the butter has melted and starts to sizzle, add the mushrooms and give a good stir to ensure the mushrooms get a good coating of butter, season with plenty of black pepper and a good few glugs of Worcestershire sauce stir again and leave to cook on a low to medium heat.
After the sausage balls have been cooking for 20 minutes, remove them from the pan and place onto a warm dish. Turn the heat up under the frying pan, add the blue cheese and the mushrooms (which should have absorbed the liquid from the pan and be nice and dark), stir through and leave to bubble away away until the sauce thickens. Prior to serving, add the chopped chives and return the sausage balls to the pan and mix well.
This is my first recipe of the New Year and what a one to start with! Pretty straightforward which is what I like, packed full of flavour and a good hearty dish to boot. I served this with a good helping of creamy mashed potato but it would go equally well with pasta, especially as there is plenty of sauce. I hope you enjoy this as much as we did, let me know what you think.
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| Sausage balls with a mushroom and blue cheese sauce |
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