Pork, sage and chestnut stuffing balls
- Preparation and cooking time
- Total time
- Easy
- Serves 8
Skip to ingredients
- 6-8 meaty sausagesskins removed
- 1 onionpeeled and grated
- 1 applecored, peeled and grated
- 100g vac-pac chestnutschopped
- 100g fresh breadcrumbs
- 1 yolk egg
- 16 rashers thin-sliced streaky bacon
- a handful of leaves sagechopped, plus 8 small leaves
Nutrition: per serving
- kcal304
- fat18.7g
- carbs20.7g
- fibre1.3g
- protein14.5g
- salt1.87g
Method
step 1
Put all the ingredients except the bacon and sage leaves in a bowl. Season well then mix together with your hands and form into 8 balls. Squash each ball to flatten a little, put a sage leaf on top, then wrap with 2 slices of bacon to make a parcel. Put on a non-stick baking sheet and cook at 200C/fan 180C/gas 6 for 30 minutes until golden.
