Thursday, 2 February 2012

Sausage Meatballs

This isn't really a recipe, more like cooking instructions! The butcher's wife clued me into this amazing meal idea after I bemoaned the fact that I had ruined the handmade sausages I bought from Getaway Meat Mongers the previous week. Because these pre-spiced sausages are hand cased, they're so easy to use in a lot of different ways. All you have to do is gently squeeze and the sausage meat comes right out. At that point you can either shape them into patties and pan fry them, or, as I prefer, form them into several small meat balls. As I recall I got an easy five out of each sausage which was a great because it felt like less went further with each of us getting several. Portion control is in the eyes, as they say. Once I'd formed my wee army of meatballs I put them on a foil or parchment lined cookie sheet and baked them at 350F for about 15-20 minutes. The best way to check them is to make a victim of one of the meatballs and cut it in half to make sure it's cooked all the way through.

Once you've made your meatballs you can serve them on top of pasta with sauce, or with simple sides of veggies and potatoes, rice or even quinoa.

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