Name: Clementine, bay & pink peppercorn stuffing balls
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: 1 tbsp olive oil -; 2 onions , finely chopped -; 5 bay leaves , finely chopped -; 1 tsp pink peppercorns -; 2 sourdough slices, torn -; 2 clementines , zested -; 20g parsley -; 500g sausagemeat -

Clementine, bay & pink peppercorn stuffing balls

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Clementine, bay & pink peppercorn stuffing balls

1. 1 tbsp olive oil -

2. 2 onions , finely chopped -

3. 5 bay leaves , finely chopped -

4. 1 tsp pink peppercorns -

5. 2 sourdough slices, torn -

6. 2 clementines , zested -

7. 20g parsley -

8. 500g sausagemeat -

How to cook deliciously - Clementine, bay & pink peppercorn stuffing balls

1. Stage

Heat the oil in a non-stick frying pan over a medium-high heat and fry the onions with a large pinch of salt until sizzling and starting to colour. Turn the heat down to medium and pour in enough water so the onions are covered. Simmer gently for 30-35 mins until the water has evaporated. Top up with a little water to prevent any burning, if needed. Spread out on a plate and leave to cool completely. Will keep chilled for up to two days

2. Stage

Put the bay, peppercorns and sourdough in a mini food processor. Blitz until finely chopped and tip into a bowl along with the cooled onions, clementine zest and parsley. Mix to combine. Tip into a large bowl and add the sausagemeat, squashing the mixture together until well combined. Divide into 30 balls and arrange on a baking tray. Will keep chilled for 24 hrs.

3. Stage

Heat the oven to 200C/180C fan/gas 6 and roast for 25-30 mins, shuffling the pan occasionally, until cooked through and browned. Will keep frozen for up to a month.