Stuffing Balls
Serves: 4
Apple, Cranberry and Pork Sausage Stuffing Balls
2 Eating Apples (peeled, cored and chopped finely)
2 Sprigs of Rosemary (chopped)
2 Small Red Onions (peeled and finely chopped)
25g Butter
500g Causeway Prime Sausage Meat
75g Frozen Breadcrumbs
Handful of chopped Parsley
Ingredients
Cook the apples and onions gently in the butter until soft and golden and add the rosemary, cook for a minute and then cool. Mix into the sausage meat with the defrosted breadcrumbs and parsley.
Form into walnut sized balls and place on a lightly buttered baking dish. Cook for around 25 minutes in a 180ºc oven or until cooked through.