|100 g||old bread, diced|
|50 g||parsley, finely chopped|
|300 g||sausage meat from veal|
|30 g||oil or clarified butter|
|50 g||white flour|
|25 g||morels, dried, well-soaked|
Preparing Grandma's sausage meat balls with morel sauce
Heat the milk, add the diced bread, leave to cool. Mix onion, parsley, egg, bread and sausage meat, season with salt and pepper. Heat the oil in a frying pan. With a spoon, form the sausage meat mixture into balls, flour them, sear them on all sides, put them aside on a plate. Sweat the mashrooms in the same frying pan, deglaze with bouillon. Add the meat balls to the sauce, let it simmer. At the end, add the cream. Arrange on a plate together with a side dish of your choice and serve.
Tip: recommended side dishes are mashed potatoes, a mixed pasta or a crispy Rösti (fried grated potatoes) together with some colourful vegetables.