Sausage Balls In A Mushroom & Creamy Blue Cheese Sauce
Pack of six quality Sausages
450ml Beef Stock
250ml Double Cream
Large handful of crumbled
200g Button Mushrooms, halved
Handful of chopped Chives
One tbsp Dijon Mustard
Large knob of Butter
Salt & Pepper
- Remove the skins from the sausages and divide each sausage into three, rolling each piece into a small ball.
- Heat a small amount of oil in a frying pan over a moderate heat and cook the sausage balls, turning every so often until they are browned. Remove excess fat, pour in the stock, bring to the boil and let it reduce slightly.
- Add the cream and mustard and season with salt and pepper and cook for a further 20 minutes. At this stage add a large knob of butter to a medium sized pan and heat until the butter has melted and starts to sizzle, add the mushrooms and stir to ensure the mushrooms get a coating of butter, season with black pepper and a good few glugs of Worcestershire sauce stir again and leave to cook on a low to medium heat.
After the sausage balls have been cooking for 20 minutes, remove them from the pan and place onto a warm dish. Turn the heat up under the frying pan, add the blue cheese and the mushrooms which should have absorbed the liquid from the pan and be nice and dark, stir through and leave to bubble away until the sauce thickens.
- Before serving, add the chopped chives and return the sausage balls to the pan and mix well.
Mark says: “A pretty straight forward recipe which is what I like, packed full of flavour and a good hearty dish to boot! I served this with a good helping of creamy mashed potato but it would go equally well with pasta, especially as there is plenty of sauce. I hope you enjoy this as much as I did!”