Olhausen pork meatballs in mushroom cream with cabbage & bacon

Olhausen pork meatballs in mushroom cream with cabbage & bacon

Preparation time: 5 minutes  |  Cooking time: 20 minutes  |  Serves: 4


454g Olhausen pork sausages, skin removed

2 garlic cloves, crushed

2 tablespoons chopped fresh chives

1 teaspoon oil

For the sauce

25g butter

1 red onion, finely sliced

250g button mushrooms, thinly sliced

1 tablespoon plain flour

350ml chicken stock

150mls whipping cream

1 tablespoon wholegrain mustard

Freshly milled salt and pepper

To serve

200g maple cure bacon, cut into strips

400g cabbage or spring greens, trimmed and shredded


In a bowl, mix sausage meat, garlic, 1 tablespoon of chives, salt, pepper and roll into 16 equal meatballs.

Heat the oil in a large frying pan over medium heat and cook the meatballs for 4 – 5 minutes, turning occasionally or until brown and cooked through.

Transfer to a plate lined with paper towel and keep warm.

For the sauce

Add butter to the pan and fry the onion until soft, add the mushrooms and fry until golden

Stir in flour and cook for 1 minute, then gradually add the stock, stirring constantly until the sauce is smooth. Reduce the temperature and simmer for 10 minutes until thick.

Stir in cream, mustard, remaining chives and season well.

To serve

Stir fry the bacon in the remaining oil for a few minutes, add the cabbage and continue to cook until tender.

Arrange cabbage and bacon onto warm plates, top with meatballs and sauce.