Pork Sausage meatballs with creamy mustard sauce
A bed of orzo smothered in easy sausage meatballs and a creamy sauce made with mustard and thyme
Equipment
Ingredients
- 1 tablespoon olive oil
- 450 grams pork sausages
- 250 ml white wine
- 250 ml chicken broth
- 180 ml double cream
- 1 shallot
- 1 clove garlic
- ½ lemon
- 2 tablespoon dijon mustard
- 2 tablespoon thyme leaves
- 300 grams Orzo
Instructions
- Dice your shallot and garlic and heat some oil over medium in a large skillet or shallow casserole dish.
- Remove the sausages from their casing, creating two meatballs from each sausage.
- Shape the sausage meat quickly with your hands into a more round shape, then add to the dish and brown on all sides.
- Add the shallot and fry for a few minutes, before adding the garlic and half of the thyme leaves for a further minute.
- 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.
- 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.
- 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.
Video
Nutrition
Calories: 879kcalCarbohydrates: 63gProtein: 29gFat: 52gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 143mgSodium: 1056mgPotassium: 649mgFiber: 4gSugar: 4gVitamin A: 922IUVitamin C: 19mgCalcium: 90mgIron: 3mg
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