Sausage Meatballs and Pesto Mash For One

Last month I went to Moseley Farmer’s Market for the first time and whilst browsing the meat on offer from Wenlock Edge Farm, the owner let us sampled some of their Toulouse sausages. With the addition of proscuitto, red wine, garlic and herbs in them, it was one of the most flavoursome sausages I’ve ever tried before and I purchased some on the spot!

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I really wanted to do something different with them than the standard bangers and mash, especially as they have such a wonderfully delicious, Italian flavour too! So I asked for ideas on ways to use up sausages on Twitter and got some great ideas back – lasagne, spaghetti bolognese, pizza, sausage rolls, pasta bake, and of course meatballs! I’ve never made meatballs before, and I’ve also wanted to try making pesto mash for a while too now, and so this dish came about. The pesto mash works really well with the garlicky, flavoursome sausages and rich tomato sauce.

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And the best bit…I still have four in the freezer to make even more delicious dishes with!

Ingredients:

  • 2 Toulouse sausages – tesco stock Toulouse sausages now too, but any herby flavoured sausages will work!
  • 1 small red onion, finely chopped
  • 1 garlic clove, finely chopped
  • 250g passata or chopped tomatoes
  • 1 tbsp dried mixed herbs (or use fresh herbs if you have them!)
  • 200-250g peeled potatoes
  • 1 tsp butter
  • 2-3 tbsp pesto

Method:

1. Squeeze the sausage meat out of the sausages, and roll them into about 8 small meatballs. Fry the meatballs for 5 minutes, turning over half way through, until browned

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2. In a separate pan, fry the onion and garlic in a tsp of oil or FryLight spray for 5-6 minutes until caramelised and cooked through. Add the passata, dried herbs and some salt and pepper

3. Bring the sauce to the boil, then reduce the heat and add the meatballs. Simmer for 20-25 minutes until the sauce has thickened and the meatballs are cooked through

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4. Meanwhile, add the potatoes to a pan of boiling water and leave to bubble away for 20-25 minutes until soft. Drain the potatoes and mash with the butter until smooth, then stir in the pesto until thoroughly mixed. Taste the potatoes, and add more pesto if needed

5. Check the seasoning of the tomato sauce and add more if needed, then serve alongside the pesto mash

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