Sage, leek & onion balls

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• PINELLI

  20 December 2009

  PINELLI rated and commented on this recipe

  

  THESE WENT DOWN A STORM AT OUR EARLY DECEMBER XMAS DINNER WHEN WE PUT THE CHRIMBO DECS UP. DIDN'T BOTHER TO WRAP THEM IN BACON THOUGH. PASSED ON RECIPE TO SEVERAL FRIENDS. DEAD EASY TO MAKE.

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• DawnyM

  16 February 2010

  DawnyM rated this recipe

  

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• DeeDee

  31 May 2010

  DeeDee rated and commented on this recipe

  

  These were very tasty and simple to make. Didn't cook them quite as long as recipe said - maybe 5 mins or so less.

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• Teresah

  25 November 2010

  Teresah rated and commented on this recipe

  

  These are lovely. I added some thyme, as we have some in the garden. Definately a recipe to make again and again

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• lisa recipes

  09 December 2011

  lisa recipes rated and commented on this recipe

  

  They took a little longer to prepare than suggested, but that's probably me at fault, not the recipe. But they were well worth it. Tasted amazing! Will be making these again and again! Thank you!

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• JudyG

  27 December 2011

  JudyG rated and commented on this recipe

  

  Totally delicious, the best stuffing recipe I have found.

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• Riddler

  11 January 2012

  Riddler commented on this recipe

  Did this with Christmas dinner - first time i've ever made my own stuffing and it was gorgeous!! I left out the bacon as mum not keen but everyone loved it. Had enough left over to freeze too. Will never have shop bought again! (prep time is quite long though unless you have fast, fine chopping skills! ;))

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Ingredients

• 4 tbsp vegetable or sunflower oil
• 2 onions , finely chopped
• 1 leek , finely sliced into rings
• 2 celery sticks, finely chopped
• 450g pack good-quality pork sausages , meat squeezed out
• 20g pack sage , leaves finely chopped
• 140g white breadcrumbs
• 1 large egg
• 8 smoked dry-cured streaky bacon rashers, halved and stretched out a bit
• sage sprig, to garnish (optional)

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Difficulty and servings

Makes 16 small balls, plus 250g extra to stuff a 5kg turkey

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Ingredients

• 4 tbsp vegetable or sunflower oil
• 2 onions , finely chopped
• 1 leek , finely sliced into rings
• 2 celery sticks, finely chopped
• 450g pack good-quality pork sausages , meat squeezed out
• 20g pack sage , leaves finely chopped
• 140g white breadcrumbs
• 1 large egg
• 8 smoked dry-cured streaky bacon rashers, halved and stretched out a bit
• sage sprig, to garnish (optional)

Per serving

131 kcalories, protein 6g, carbohydrate 8g, fat 9 g, saturated fat 2g, fibre 0g, sugar 1g, salt 0.72 g

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