Stuffing Balls
Enough for 3-4 people
4 heaped tbsps white breadcrumbs - bread must be several days old, not fresh
1 garlic clove, crushed
1/2 large onion, chopped very finely
Herbs - fresh parsley, thyme, oregano, rosemary, sage - as much as you like, chopped finely
OR 1 dessertspoon dried mixed herbs
1 pack pork sausages (450g) - the best you can buy
Salt and pepper to taste
First, either put the bread in a food processor and make fine breadcrumbs, or cut the bread up small and then transfer to a plastic bag and smash with a rolling pin.
Fry the onion and garlic till soft in a small amount of oil. Leave to cool.
Mix the breadcrumbs with the onion and herbs in a large mixing bowl. Add a little boiling water and mix well.
Cut a large slit in each sausage skin and take out all the sausagemeat and add to the breadcrumb mixture. Mix well and add salt and pepper.
Roll the mixture into about 7 or 8 large stuffing balls. These can be cooked on a rack over a tray in a hot oven (200C Electric/180C Fan or Gas Mark 6) for approximately 25-30 minutes, turning a couple of times during cooking and draining away any excess fat. They should be browned on each side.
These can be used as an accompaniment for a roast dinner but I like them on their own, with couscous and braised lettuce and peas or with mash and gravy.
