Sage, Leek and Onion Stuffing Balls

Prep Time:

Cook Time:

Serves:

Serves 12

Level:

About the Recipe

Too good to be kept for Christmas, why not make double of these stuffing balls and keep some in the freezer?

4 Tbsp vegetable or sunflower oil

2 Onions, finely chopped

1 Leek, finely sliced into rings

2 Celery Sticks, finely chopped

450g pack good-quality Pork Sausage, meat squeezed out

20g Sage, leaves finely chopped

120g white Panko Breadcrumbs

1 large Egg

Heat oven to 200 C

Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered.

Set aside to cool

Put the sausage meat into a bowl.

Once the onion mix has cooled, tip onto the sausage meat, add the sage, breadcrumbs, egg and seasoning,

Then mix really well with your hands

Shape the mixture into 16 balls, slightly wetting your hands in cold water

When ready to cook, sit these on a non-stick baking sheet and bake for 20 mins

Alternatively freeze until needed