Friday, August 15, 2014

Pork Sausage Meatballs with Creamy Mustard Sauce and Gem Squash Mash

This recipe was delish and yet so simple. I've decided to embark on a 'simple' cooking expedition. I do have a guinea pig, in the form of a young man, he's happy to help with the tasting. Meet Dave. Dave is always hungry, which is good and bad, I wonder if he'll ever give me bad feedback on my cooking. Maybe I'll find out this time.

The first thing I made was this mouthful - Pork Sausage Meatballs with Creamy Mustard Sauce and Gem Squash Mash. The result - amazing! The sauce is rich and creamy (I happily substituted the double cream with Greek Yoghurt which I think toned it down a bit). It compliments the mash (which can be quite plain) wonderfully. The meat balls - they made me happy!

The amazing book, Eat - By Nigel Slater - was lent to me by a colleague, she apparently bought it while a little tipsy. Now I'm definitely buying it! This book is packed with 600 simple recipes, easy-to-find ingredients and colourful meals.


Good quality pork sausages
Beef stock
Dijon Mustard
500g Plain Greek Yoghurt
3 Large Gem  squash
100g butter

How it's done

For the mash

Cut the gem squash in half (this can be tricky so be wary)
Boil until soft
Remove the pips (be careful, these bad boys can be super hot!)
Dish all the gem squash into a bowl and add the butter. Mash.

For the meatballs

Remove the pork sausages from their casings and roll them into balls (as many as you like)
Fry the meat balls until they are evenly browned
Once they are brown, pour out excess fat and pour in 500ml of beef stock (1 stock cube)
Bring to the boil, reduce heat and reduce the stock.
Add the yoghurt and 1 tablespoon of mustard.
Simmer for 12-15 minutes
Remove the meatballs and allow the sauce to cook for another 5 min.
Dish up the meatballs and cover your gem squash mash with the leftover sauce. 

YES YES! Easy :)

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