Sausage meatballs

Recipe from: 1/6/1993 12:00:00 AM
Ingredients 13
Servings 1
Minutes 15-20 min


Serving Change
  • 500
    sausages, beef or pork
  • 2
    mustard powder
  • 1
    onion, finely chopped and sautéed
  • salt and pepper to taste
  • 250
    chicken stock
  • 1
    onion, sliced into rings
  • oil
  • 6
    large potatoes, peeled and diced
  • 6
    carrots, peeled and cut into pieces
  • 410
    can peas, drained, but reserve the liquid
  • a little mustard powder
  • 15
    cake flour, blended with 30 ml water
  • chopped, parsley


15-20 min
Remove sausage casings, mix the meat with mustard powder and onion and season with salt and pepper, if necessary. Shape the meat into fairly small meatballs and fry in oil till evenly browned. Add a little chicken stock and simmer till the meatballs are cooked through. Set aside. Sauté the onion in a little oil till soft. Add the diced potato and carrot pieces. Add enough chicken stock to the reserved pea liquid to make up 250 ml and pour over the potatoes. Simmer till the potatoes and carrots are cooked. Add the meatballs and peas and thicken the sauce with the blended cake flour. Season with a little mustard powder and salt and pepper to taste. Sprinkle with chopped parsley just before serving. (Or, serve the meatballs separately with the potatoes.) Serves 4.

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