Pork Sage And Onion Stuffing Balls Recipes

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

Steps:

• Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered. Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.
• Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

Steps:

• Tip mince into a bowl and mix / mash with a spoon add an egg and mix sprinkle over 1/2 a pack of sage and onion stuffing along with a bit of salt and pepper mix well with spoon then by hand until combined into a ball
• Put 1 tbsp of flour on a dinner plate and spread with a spoon to make an even layer
• Divide the ball into 4 and make 3 balls from each roll in flour and by hand and place on a second plate from 1st to 12th then put plate in fridge for 15-30mins
• Wash, peel, and cut potatoes for mash put in saucepan with water
• Start frying meatballs in a frying pan and chop 1 onion and slice 1 add onions to a casserole pot and gently fry When meatballs are sealed/ cooked add to pot
• Mix gravy and add to casserole pot to cover the meatballs and onions simmer on low 1/4 heat or place in oven for 30 mins - 1hr turn on potatoes now if cooking for an hour
• Cook mushy peas in saucepan for 5 mins Drain mash potatoes with butter and cheese then serve mash with meatballs on top followed by peas