Sausage and Bacon Frikadeller (4)

Meatballs with a mustard and cream sauce from Nigel Slater.

Sausage and Bacon Frikadeller (4)
Print Recipe
Sausage and Bacon Frikadeller (4)
Print Recipe
  1. Slit the sausage skins and remove the meat. Put into a bowl and discard the skins. Add the bacon to the sausage, mix in the parsley and check the seasoning.
  2. Roll the mixture into table tennis-sized balls, about 45g each, so you have 12-16 balls. Set them apart on a baking sheet and refrigerate for 15 minutes.
  3. Warm the olive oil in a frying pan over a moderate heat, add the frikadeller and let them brown appetisingly, turning from time to time. Transfer to a baking dish. Set the oven at 200C/gas mark 6.
  4. For the sauce, peel and finely slice the onions. Warm the olive oil in the pan in which you fried the frikadeller and add the onions. Lower the heat, partially cover with a lid and cook for 15-20 minutes until soft and pale gold.
  5. Add the coriander seeds, juniper and bay. An occasional stir will help the onions to cook evenly.
  6. Bake the frikadeller in the oven for 15 minutes until cooked through. (If you need to keep them warm while you finish, switch off the oven and cover with foil.)
  7. Halve the cabbage and shred finely. Heat the oil in a deep pan or casserole, add the cabbage and cloves and cover. Continue cooking for 5 minutes, giving it an occasional stir, then add the vinegar and replace the lid.
  8. Leave to cook for 2 minutes, then stir in the jelly and add a little salt and pepper.
  9. Stir the mustard and cream into the onions and let it bubble briefly, adding a little salt and pepper. Transfer the cabbage to a serving bowl, place the frikadeller among the cabbage, then spoon over the onion sauce and serve.
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