I served these sausage balls in a heated cast iron serving dish as an appetizer. I've also served them over egg noodles as a main course. I can't decide which I like better. It's hard to beat a meatball as an appetizer and anything over pasta is always a hit so either way is a win as far as I'm concerned.
Sausage Balls in Mustard Sauce
via The Guardian
by Nigel Slater
Remove the skins from 1 pound of really good-quality butcher's sausages. Roll the sausage meat into about 24 balls, slightly smaller than a golf ball. Warm a nonstick frying pan over a moderate heat and cook the balls until they color, turn them over and continue cooking until they are evenly browned. Tip away any excess fat and pour in 2 cups of beef stock. Bring to the boil, allow to reduce a little then pour in one cup of double cream and stir in a tablespoon of Dijon mustard. Season with salt and pepper and continue cooking for 15-20 minutes. Remove the balls to warm dishes, turn the heat up under the sauce – there will be lots of it – and let it reduce a little. It will not thicken. Pour the sauce over the meat balls and serve with a fork and a spoon for the sauce. A few snipped chives can be added if you wish.
Get a good sausage. Perhaps something with plenty of parsley and pepper in it. To peel them, slit the skin from one end to the other with a knife, pull the skin apart and squeeze the filling out into a bowl. Beef up the seasoning a bit if you like, with some chopped thyme, crushed garlic, black pepper or grated parmesan. Use a good-quality stock.
Add chopped dill to the meatballs and sauce. Use crème fraîche instead of cream. For a less-rich dish, leave out the cream. For a milder version use chicken stock instead of beef. Serve with wide ribbon noodles, such as pappardelle. Instead of using shop-bought sausage meat, season plain sausage meat as you wish. Try juniper, thyme, garlic, cumin or ground cardamom.