Pork sausage bitterballen

4 servings Prep: 15 mins, Cooking: 30 mins
Rate this recipe
Crispy and delicious.

By Food24 October 16 2015
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Ingredients (15)

400 g pork sausages — meat pushed out of casings
30 ml fresh chillies — 573
1 garlic — cloves, grated
fresh sprigs of thyme — leaves
75 g butter
85 g flour
225 ml milk — full cream
nutmeg — ground, pinch
lemon — juice only
1.25 ml salt
1.25 ml freshly ground black pepper
2 eggs — beaten
125 g breadcrumbs
oil — for deep frying
Dijon mustard
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Method:

Fry the meat in oil for 7 minutes, or until brown. Use the back of a fork to loosen the meat in the pan. Add the garlic and thyme and cook for another minute or two. Remove from heat and cool.

Place the butter in a saucepan and melt over low heat. Remove from heat and add the flour. Stir until the ingredients have become a smooth paste. Place the butter and flour mixture back on the stove and slowly add the hot milk.

Constantly stir to prevent lumps. Keep stirring until thickened. Stir in the nutmeg and lemon juice. Taste and season with salt and pepper. Add the meat, mix well and leave to cool completely.

Divide the mixture into golf ball sized balls. Dip the balls first in the egg and then in the crumbs until all the balls are well coated with crumbs. Deep fry in oil at 170 °C until golden brown. Drain on paper towels. Serve immediately with Dijon mustard.

Recipe reprinted with permission of Life is a Zoo Biscuit. To see more recipes, please click here.

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