Sausage and Herb Stuffing Balls

Shopping list

• 500 g pork sausage meat — good-quality (or unrolled high-meat-content pork sausages, skin removed)

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• 60 g white breadcrumbs — fresh (made from day-old crusty bread)

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• 1 small onion — peeled and finely diced

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• 2 cloves garlic — crushed

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• 2 tablespoons sage leaves — freshly chopped

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• 1 tablespoon flat-leaf parsley — freshly chopped (or thyme leaves)

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• 1 medium egg — free-range, beaten

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• 1 teaspoon sea salt flakes

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• 0.5 teaspoon black pepper — freshly ground

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• 1 tablespoon olive oil — for tray greasing (or a small knob of melted butter)

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Step by step

1. 1

   Preheat your oven to 190°C (170°C Fan / Gas Mark 5). Line a large baking tray with baking parchment and lightly grease it with olive oil.

2. 2

   If you prefer a softer onion texture, gently fry the diced onion and crushed garlic in a small splash of oil for 3 to 4 minutes until translucent, then let cool slightly. (Raw onion can also be used if you prefer a sharper crunch).

3. 3

   In a large mixing bowl, combine the sausage meat, breadcrumbs, diced onion, crushed garlic, chopped sage, and parsley.

4. 4

   Pour in the beaten egg and add the sea salt flakes and ground black pepper. Using clean hands, mix everything together thoroughly until fully incorporated, taking care not to over-work the meat.

5. 5

   Roll portions of the mixture between your palms to form golf-ball-sized spheres (roughly 35g to 40g each). Place them evenly spaced on your prepared baking tray.

6. 6

   Bake in the centre of the oven for 25 to 30 minutes, turning them halfway through, until the stuffing balls are golden brown, crisp on the outside, and piping hot all the way through.

7. 7

   Let them rest for 5 minutes on the tray before serving warm on a platter or alongside your other spread items.