Pork   Sausage Meatballs  

Ingredients:

Pork sausages

Lemon

Orzo

Thyme leaves

Dijon mustard

Clove garlic

Olive oil

White wine

Chicken broth

Double cream

Shallot

1

Dice your shallot and garlic and heat some oil over medium in a large skillet or shallow casserole dish.

2

Remove the sausages from their casing, creating two meatballs from each sausage.

3

             Shape the sausage meat quickly with your hands into a more round shape, then add to the dish and brown on all sides.

4

            Add the shallot and fry for a few minutes, before adding the garlic and half of the thyme leaves for a further minute.

5

           Add the wine and chicken stock, bring to a simmer and reduce it by half. Over low heat, stir in the cream and then add the mustard.

6

           Cook the orzo in a saucepan of boiling salted water, and then drain. Season with salt and pepper to taste, and stir through the lemon juice.

7

              Serve the sausage meatballs on a bed of the orzo, and then drizzle over the warm creamy mustard sauce and some more fresh thyme leaves.

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