Month of December: “Eat” Recipe: Sausage balls with mustard cream sauce (in the frying pan)

“If everything around seems dark, look again, you may be the light.” Rumi

Welcome to the longest night of the year with only 9 hours and 15 minutes of light. I walked around the city streets today taking in the low angles of the sun and thought about my life right now in this moment.

I took a big leap of faith and responded to a situation that has been heartbreakingly difficult for many years. That decision was to surrender. That decision was to walk away from the impossible. It felt so liberating and empowering! But tonight as the darkness settles, I feel frightened. My chest feels tight with twinges of pain and the worry is closing in. Obviously for me it isn’t so easy to discard the old and embrace the new. I resist. Even though something is not healthy for me; if it is familiar, it is oddly comforting.

Yet, I am ready. Ready to listen to myself. Ready to respond instead of react. Ready to find my inner spontaneity again. Ready to find my footing. Ready to find my light.

Ingredients: sausage, beef stock, heavy cream, Dijon mustard, chives

Remove the casings from 1 pound of sausage and roll the meat into about 24 golf sized balls. Warm a little oil in a non stick frying pan and cook the balls until they are evenly browned. Pour off the excess fat and pour in 2 cups of beef broth. Bring to a boil, allow to reduce slightly and then pour in 1 cup of cream and stir in 1 tablespoon of mustard. Season. Cook for about 15-20 minutes. Remove the balls to warm bowls, then turn up the sauce to heat well. Sauce will not thicken. Pour over the balls and serve with a fork and a spoon. Top with a few chopped chives. I served it with cubes of boiled squash.

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