Stuffing balls
Pork stuffing balls made with aromatic all spice, nutmeg and corriander. Ther perfect addition to your Christmas dinner.
By Matt Tebbutt
From Saturday Kitchen
Ingredients
- 50g/1¾oz unsalted butter
- 1 onion, chopped
- 2 cloves garlic, chopped
- 50ml/2fl oz white wine
- ½ tsp dried oregano
- pinch ground allspice
- pinch juniper berries, ground
- ½ tsp ground coriander
- 8 sausages, skins removed
Method
Heat a medium frying pan and add the butter, once melted add the onion and garlic and cook for 2–3 minutes. Deglaze with the white wine.
Add the dried oregano, all spice, juniper berries and ground coriander. Cook for another 2 minutes. Remove from the heat and allow to cool.
Add the sausage meat to the cold onion mix and roll into golf ball sizes. These can be kept into the fridge overnight before cooking on the day.
Place into an air fryer for 8–10 minutes or roast in the oven at 180C/160C Fan/Gas 4.
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