Nutmeg Sausage Meatballs
I love turning good quality, meaty sausages into dishes other than the
obvious bangers and mash. They make terrific meatballs to serve with pasta.
Method:
Boil the spaghetti in salted water according to packet instructions until al dente.
Drain and keep warm. Meanwhile, peel, halve and finely chop the onion. Heat the
oil in a sauté pan and gently soften the onion. Run a knife down the sausages,
peel away the skin and make 5 balls from each sausage, rolling the sausage
meat round in your hands. Drop the balls into the onions - they should all fit in a
snug single layer - and cook, shaking the pan occasionally, until crusty and
cooked through. If using chard, remove and chop stalks. Have ready a pan of
boiling, salted water and cook the stalks for 3 minutes before adding the sliced
leaves. Boil for 3-4 more minutes. Boil young leaf spinach for 2 minutes. Drain.
Stir the chard into the spaghetti, add the meatballs, toss and serve.
Serves 4
Prep: 15 min
Cook: 25 min
Ingredients
400g spaghetti
1 red onion, approx 100g
2 tbsp olive oil
400g chard or spinach
480g/6 Simply Sausages pork with nutmeg