Nick’s Pick | Pork Sausage Meatballs & Peas in Creamy Gravy
over Brussels Sprout Colcannon
Cooking time
25 minutes
Servings
2/4
Calories
690 /serving
He shoots, you score! This winning recipe gets the nod from Nick Suzuki, Montreal Canadiens captain. Ireland knows a thing or two about the windy late fall weather. So let’s take a page from the Emerald Isle’s cookbook for some November-worthy nosh. Colcannon is a classic of the cuisine, and this version showcases buttery mashed potatoes with sautéed Brussels sprouts in a white and green cloud. It makes a cushioned base for meatballs formed from pre-seasoned sausage meat (so convenient!), served with a scattering of peas in a pool of creamy mustard gravy.
We will send you:
- 300g Mild Italian pork sausage meat
- 450g Potatoes
- 200g Brussels sprouts
- 1 Shallot (or onion)
- 15ml Whole-grain mustard
- 150g Green peas
- 12g Chicken demi-glace
- 60ml Heavy cream
- 8g Fish Tales spices (black pepper, dill, salt, paprika, red bell pepper, parsley, garlic, sugar, basil, lemon peels, onion, dill seeds, sunflower oil, lemon powder)
Contains: Milk, Mustard, Sulphites
You will need:
Medium pot
Large pan
Strainer
Peeler
Oil
1 or 2 tbsp Butter
Salt & pepper (S&P)
Total Fat
30 g
Saturated Fat
13 g
Sodium
2030 mg
Total Carb
70 g
Sugars
12 g
Protein
42 g
Fibre
13 g
Preparation
Start the colcannon
Bring a medium pot of salted water to a boil. Peel and medium-dice the potatoes. Add to the pot of boiling water and boil, 14 to 16 min., until very tender. Reserving ½ cup cooking water (double for 4 portions), drain and return to the pot. Off the heat, add 1 tbsp butter (double for 4 portions). Mash, gradually adding the reserved cooking water until you achieve your desired consistency; season with S&P. Keep warm.
Mise en place
Meanwhile, remove the root ends of the Brussels sprouts; halve lengthwise (quarter if large), then thinly slice crosswise. Halve, peel and thinly slice the shallot.
Sauté the Brussels sprouts & finish the colcannon
In a large pan, heat a drizzle of oil on medium-high. Add ½ the shallot and sauté, 30 sec. to 1 min., until fragrant. Add the Brussels sprouts and sauté, 2 to 3 min., until tender; season with ½ the spices and S&P. Transfer to the pot of mash and stir well. Wipe out and reserve the pan.
Prepare & cook the meatballs
Form the sausage meat into 8 meatballs (double for 4 portions) about the size of a golf ball. In the reserved pan, heat a drizzle of oil on medium-high. Add the meatballs* and cook, partially covered, turning occasionally, 9 to 11 min., until browned and cooked through. Transfer to a plate and keep warm. Reserve the pan.
Make the gravy
In the same pan, heat a drizzle of oil on medium-high. Add the remaining shallot and sauté, 30 sec. to 1 min., until fragrant. Add the mustard, demi-glace, cream, 4 tbsp water (double for 4 portions) and the remaining spices. Cook, stirring frequently, 3 to 4 min., until slightly reduced.
Coat the meatballs & serve
To the pan of gravy, add the meatballs and peas. Cook, stirring frequently, 2 to 3 min., until the peas are bright green and the meatballs are coated. Divide the colcannon between your plates. Top with the meatballs and gravy. Bon appétit!
*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
