Sausage and Mustard Meatball Pasta With Help From Country Valley Foods

We were recently very lucky to receive a delectable meat hamper from Country Valley Foods which you can read all about here.

There I posted about the extremely delicious Poulet Saute that we made from their sumptuous chicken breasts and, today, I am sharing the most brilliant recipe for sausages that we found in The Observer.  We used their fantastic Riverside thick cut pork sausages and it was to die for.

To have a go yourself, here is what to do:

 

 

Sausage and Mustard Meatball Pasta

• 450g good quality sausages
• 500ml beef stock
• 250ml double cream
• 1 tbsp Dijon mustard
• Salt and pepper
• Tagliatelle
• Handful chopped dill

1. Remove the skins from your sausages and roll into approximately 24 balls, slightly smaller than a golf ball.
2. Warm a non-stick frying pan and cook the balls until they are an even brown colour all over.
3. Tip away any excess fat and our in your stock.
4. Bring to the boil, allow to reduce a little, and then pour in your cream.
5. Stir in your Dijon mustard gently and season with slat and pepper to taste.
6. Continue cooking for 15-20 minutes.
7. Remove the balls to a warm dish and increase the heat under the sauce and allow it to reduce a little.
8. Whilst doing so boil your pasta.
9. Once the pasta is cooked serve with the meatballs and pour over your sauce.
10. Sprinkle with the chopped dill and enjoy!

This is truly delicious and paired really well with a bottle of Bruno di Montalcino red.

Do you have any interesting sausage recipes?  Do let me know.

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Disclosure: No payment was received for this post however the sausages, as part of a meat hamper, were provided free of charge for the purpose of review.