Sage, Bacon and Onion Stuffing Balls

Makes 20 Stuffing Balls
Prep Time 5 mins
Cooking Time 30 mins
Ingredients

• 450g/1lb Pork sausage meat
• 225g/8oz Smoked bacon lardons (chopped bacon bits to you and me)
• 1 Large onion finely chopped
• 50g/2oz approx Butter
• Olive oil
• 170g/6oz Sage and Onion Stuffing mixture (shop bought)
• 1 Large free range egg

Method

• Put the chopped onion in a saucepan, add approx 470ml/1pint cold water
• Bring to the boil and simmer for 20 minutes
• Make the stuffing mix according to the packet, using the onions and water as the liquid
• Add a beaten egg
• Add more boiling water as needed, until it’s a thick mixture
• Meanwhile fry the bacon until crispy
• Add bacon to stuffing mixture and stir thoroughly
• You can leave to cool at this stage
• When your ready to make the balls, add the pork stuffing
• Mix well with your hands until thoroughly incorporated
• Mould into small ball shapes
• Drizzle a little olive oil onto the baking tray
• Carefully lay the balls onto a baking tray
• Add a knob of butter onto the top of each ball
• Bake in a preheated oven for 30 minutes at 375°F/190°C/Gas mark 6 on the top shelf until golden brown

Equipment

• Non stick baking tray

Shopping List

• 450g/1lb Pork sausage meat
• 225g/8oz Smoked bacon lardons
• 1 Large onion finely chopped
• 50g/2oz approx Butter
• Olive oil
• 170g/6oz Sage and onion Stuffing mixture (shop bought)
• 1 Large free range egg