- 450g pork sausages, skins removed
One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…
- 1 tbsp oil
- 2 garlic cloves, crushed
- 1 tbsp Dijon mustard
- 300ml tub half-fat crème fraîche
- ½ small pack dill, finely chopped
- mashed potato, to serve
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
Roll the sausagemeat into 20 balls the size of cherry tomatoes. Heat the oil in a frying pan and brown the meatballs for 8-10 mins.
Stir in the garlic, mustard and crème fraîche, bubble to thicken for about 10 mins, then stir in the dill. Grind over some black pepper just before serving, with mashed potato on the side.