Summary

Ingredients

• 500 g sausae, raw
• 1 tablespoon vegetable oil
• 250 ml water
• 1 tablespoon mustard, medium hot
• 1 tablespoon Dijon mustard
• 300 g cream
• 1 bunch parsley
• 500 g pasta, preferably penne
• salt and pepper

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Instructions

1. Score the raw sausages lengthways with a sharp knife and remove the skin. Shape the sausage meat into small balls, approx. 40 pieces, in moistened hands. Fry these all over in a large pan with vegetable oil.
2. Now add the water and cook everything over a medium heat for 5 minutes.
3. Briefly remove the meatballs, stir in the medium-hot mustard and Dijon mustard with a whisk. Add the cream, finely chopped parsley and the meatballs. Season to taste with salt and pepper. Simmer for another 5 minutes with the lid closed and low heat.
4. Cook the pasta in salted water according to the instructions on the packet, let it drain briefly and add it to the sauce while still moist, stir in and serve.