We were recently very lucky to receive a delectable meat hamper from Country Valley Foodsfollow which you can read all about here. There I posted about the extremely delicious Poulet Saute that we made from their sumptuous chicken breasts and, today, I am sharing the most brilliant recipe for sausages that we found in The Observerfollow. We used their fantastic Riverside thick cut pork sausages and it was to die for. To have a go yourself, here is what to do: Sausage and Mustard Meatball Pasta 450g good quality sausages 500ml beef stock 250ml double cream 1 tbsp Dijon mustard Salt and pepper Tagliatelle Handful chopped dill Remove the skins from your sausages and roll into approximately 24 balls, slightly smaller than a golf ball. Warm a non-stick frying pan and cook the balls until they are an even brown colour all over. Tip away any excess fat and our in your stock. Bring to the boil, allow to reduce a little, and then pour in your cream. Stir in your Dijon mustard gently and season with slat and pepper to taste.