Pork and Cherry Stuffing Recipe

Ingredients

• 35g butter
• 1 onion, very finely diced
• 85g pecan nuts, roughly chopped
• 80g pack dried sour cherries, halved
• 100ml Madeira
• 450g British pork sausage meat
• 8 sage leaves, finely chopped

Method

1. Melt the butter in a frying pan; gently cook the onion for a few minutes. Add the pecans, season and cook until slightly toasted. Add the cherries, turn the heat up and add the Madeira. Bubble until the liquid has almost disappeared; take off the heat and leave to cool. Mix with the sausage meat and sage leaves, and season. Roll into balls the size of a golf ball, and leave in the fridge for 2 hours.

2. Heat the oven to 200 C, gas 6. Heat a clean frying pan with a little oil, and brown the balls. Transfer to the oven and cook for 20 minutes. You can freeze the balls after they've been browned, then cook from frozen for 30 minutes.