John Myers
Creamed Sausage with Meatball
The perfect creamed sausage with meatball recipe with a picture and simple step-by-step instructions.
Meatballs:
- 1 Diced onion
- 3 tablespoon Extra virgin olive oil
- 200 ml Meatsoup
- 200 ml Cream
- Salt and pepper
- Freshly grated nutmeg
- 500 g Mixed minced meat
- 1 Egg
- 1 Chopped onion
- 1 teaspoon Dijon mustard
- 1 teaspoon Salt
- 1 half a teaspoon Black pepper from the mill
- 2 tablespoon Cream
- 2 tablespoon Breadcrumbs
- 2 tablespoon Oil for frying
- Quarter the cabbage head and remove the thick stems, cut or slice the rest into fine strips.
- In a large saucepan, fry the onion cubes in the heated oil until translucent, but do not brown, add the savoy cabbage strips and sauté briefly, deglaze with the stock and cover the savoy cabbage for about 20 minutes.
- Now stir in the cream and finish cooking for another 20 minutes over a mild heat. Season the vegetables with salt, pepper and freshly grated nutmeg and serve with a meatball topped with mashed potatoes.
- While the vegetables are cooking, mix a minced dough from the ingredients indicated, let it rest for 15 minutes and then form 8 dough with moistened hands. Fry in heated oil for 4 to 5 minutes on each side until golden brown.
- Arrange the finished creamed sausage on plates and top with the meatballs. Mashed potatoes go well with this. Mashed potatoes – a basic recipe
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