Scandi sausage meatballs

Squeezing sausages out of their skins is a really quick and tasty way to make meatballs. The creamy sauce goes well with mash, or serve with brown rice or pasta for a different spin.

Ingredients

Serves: 4

Ready in: 30 mins

• 1 tbsp olive or rapeseed oil
• 1 onion, finely chopped
• 8 pork sausages
• 75g soft breadcrumbs (brown or white stale bread whizzed in a food processor or grated)
• 1 tsp dried thyme
• 2 tbsp Chicken gravy granules
• 300g pot soured cream or crème fraîche
• 1 tbsp grainy mustard
• 2 tbsp chopped fresh parsley
• Cranberry sauce and salad leaves or broccoli, to serve
• 1kg floury potatoes, peeled and cut into large even-sized chunks
• 75ml milk

Method

1. Put 1 tsp of the oil in a non-stick frying pan with the chopped onion. Fry until softened, scoop out half and set aside and put half in a large mixing bowl. 
2. Squeeze the sausage meat out from their casings into the mixing bowl with the onions and add the breadcrumbs. Squish and mix everything together using your hands, then roll into 20 small meatballs. Heat the remaining 2 tsp of oil in the frying pan and brown the meatballs on all sides – you may have to do this in two batches. Set aside.
   
3.  Add the remaining onions back to the pan along with the dried dill or thyme and cook over a medium heat. Stir in the gravy granules followed by 300ml of water. Stir in 225g of the soured cream. Return the meatballs to the pan, bring to a simmer then bubble for 5-8 mins, until they’re cooked through. Season and stir in the mustard and parsley.
   
4.  Meanwhile, to make the mash, bring a large saucepan of water to the boil. Add the potatoes and boil for 10-12 mins until tender. Drain the potatoes and tip back into the pan (with the heat off) to steam dry. Mash the potatoes with the remaining 75g of soured cream, the milk and plenty of seasoning.
   
5.  Divide the mash between plates or bowls, then spoon over the saucy meatballs. This is good with a dollop of cranberry sauce on the side, plus salad leaves or broccoli.