There’s no Christmas dinner without stuffing, and there’s no more classic stuffing combination than pork and sage. We’ve added parsley and thyme for extra herbiness, but you can try other herbs such as rosemary or dried oregano.
- 35g butter
- 1 onion, finely diced
- 1 small bunch parsley, chopped
- 1 small bunch thyme, chopped
- 1 small bunch sage, chopped
- 450g free-range pork sausage meat
- 100g breadcrumbs
- 1 egg, beaten
- 2 tbsp oil
Melt the butter in a frying pan; gently cook the onion for a few minutes, take off the heat and leave to cool. Mix with the sausage meat, bread crumbs, beaten egg and herbs, and season.
Roll into balls the size of a golf ball, and leave in the fridge for an hour or overnight. Or you can freeze them at this stage.
Bake at 180C, gas 6 in an oiled baking tin for 40 minutes, or until browned and firm to the touch.