Sausage meatballs with      creamy mustard sauce

pork sausages | olive oil | Orzo chicken broth | white wine shallot | clove garlic | lemon dijon mustard |  thyme leaves           double cream

Ingredients

Step 1

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

Step 2

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

Step 3

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

Step 4

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

Step 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.

Step 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.

Step 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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