BBC Food


Pork balls with rocket and mustard vinaigrette

Brian Turner
by Brian Turner
from Ready Steady Cook
Serves 2 		Quick Recipe
sausage
Preparation time less than 30 mins Email this recipeEmail this recipe
Cooking time less than 10 mins  
Ingredients

For the pork balls
4 sausages
½ tbsp Worcestershire sauce
1 clove garlic, finely chopped
2 tbsp tomato sauce
2 tbsp coriander, chopped
1 tbsp Tobasco sauce
2 tsp soy sauce
Pinch cayenne pepper
Pinch ginger
Salt and freshly ground pepper
100ml/3½fl oz of olive oil for deep frying
For the vinaigrette and salad
1 tbsp wholegrain mustard
2 tbsp white wine vinegar
8 tbsp olive oil
2 handfuls rocket

Method

For the pork balls
1. Skin the sausages and discard the skins
2. Mix all the remaining ingredients together with the pork meat and mix well.
3. Shape into walnut-sized balls.
4. In a saucepan shallow fry for three to five minutes turning often. Drain on kitchen paper.
For the vinaigrette
5. In a bowl whisk the wholegrain mustard with the vinegar. Gradually add the oil to make a thick dressing. When mixed, add the rocket.
6. Serve the salad with the spicy pork balls.