Method
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.
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.
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
-
Chocolate and hazelnut roulade
This chocolate and hazelnut roulade comes with an optional Baileys Irish cream liqueur filling for an extra, festive twist
By Jen Bedloe Published
-
Baileys Cheesecake
This no-bake Baileys cheesecake is so easy to make and perfect for cream liqueur lovers, plus it takes just 40 minutes to prepare
By Jess Meyer Published
-
Chocolate torte with Baileys cream and salted praline
Serve this rich Chocolate torte with Baileys cream and salted praline for a festive dessert that makes a popular alternative to Christmas pudding
By Jen Bedloe Published
-
We're taking note of Cameron Diaz's bright crimson lip and cherry red knit for Christmas Day dressing
We're in love with Cameron's in Christmas reds
By Madeline Merinuk Published
-
It’s official: JLo’s cherry mocha nails are autumn’s most stylish mani
Jennifer Lopez is at it again with another effortlessly chic mani
By Madeline Merinuk Published
-
Helen Skelton's cherry red jumpsuit with chunky chain jewellery is the bold outfit inspiration we were looking for
Helen Skelton looks radiant in cherry red, which is set to be one of the shades of the summer
By Lauren Hughes Published