Preparation time: 35 minutes
Cooking time: 20-25 minutes (35-40 minutes from frozen)
Makes: 18 balls
Ingredients
25g (1oz) of butter
1 large onion, peeled and finely chopped
1 garlic clove, peeled and crushed
450g (1llb) quality lincolnshire sausages
4 tbsp freshly chopped parsley
2 tbsp freshly chopped sage, plus a few leaves to garnish
Zest of 2 lemons
1 tbsp of brandy (optional)
75g (3oz) of dried cranberries
- Melt the butter in a pan and saute the onion for about 10 minutes until soft but not coloured. Add the garlic and cook for a further one minute. Transfer to a bowl and cool.
- Squeeze the meat from the sausages into the bowl with the cooled onion and garlic, discarding the sausage skins. Add the chopped parsely and sage, lemon zest, brandy (if using) and cranberries. Season, then mix well to combine.
- Shape the mixture into 18 balls and put into mini paper muffin cases (to prevent sticking), then into mini muffin tins, if you like. Cover and freeze for up to one month if required.
- Preheat the oven to 190c or gas mark 5. Bake the stuffing balls from frozen for 35-40 minutes until cooked and golden. Garnish with sage.
I take no credit for this recipe, it is a well loved recipe we have used for many years, but the original author was forgotten!
