Tuesday, 24 February 2015

Storecupboard: Sausage meatballs in a rich tomato sauce

Actually, I used Jack Monroe's romesco sauce, of which I had some in the freezer, but it would be simple to make a sauce with a can of chopped tomatoes, etc.

The link to the romesco recipe is here (I had to Google to find it) and you need to scroll down.

I had thawed out three reasonable quality sausages as I needed some sausage meat to add to a packet stuffing.

Ingredients to make two portions:  amounts can be variable, follow your instinct!
3 sausage, skins removed
a good dollop of dijon mustard
1 level tbsp plain flour plus extra for rolling
half tbsp vegetable oil

a medium onion, peeled and finely chopped
some frozen mixed peppers
garlic puree
a can of chopped tomatoes
about half a can of strong tea
herbs of choice
some balsamic vinegar
seasonings - salt/pepper/pinch of sugar, etc
tomato puree

Place the sausage meat in a bowl, add the mustard and flour and squidge together with your hands until everything is well mixed.  Wash your hands!
Divide the mixture into between ten and twelve little heaps and, with floured hands and a floured board, roll into balls.
Heat the oil in a pan, add the meatballs and gently sizzle until they are turning golden. turning several times.
Lift the meatballs out onto some kitchen towel and set aside, leaving the oil in the pan.

Add the onions and peppers to the pan and gentle sizzle until softened.  Towards the end, add some garlic and mix well.
Pour in the chopped tomatoes, the strong tea and herbs.  Bring to a simmer, stirring well.
Add the meatballs and simmer gently, stirring now and again until the meatballs are cooked and the sauce has reduced and thickened (the flour round the meatballs helps with thickening).
Add some balsamic vinegar, seasonings to taste and a good dollop of tomato puree.  Mix well before serving.

Either eat immediately with pasta or rice, or divide into two freezer containers, cool, cover and label and freeze until wanted.

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