• 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


  • STEP 1

    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

  • STEP 2

    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.

  • STEP 3

    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.

Recipe tip

To cook in the air-fryer
Set the air-fryer to 180C and cook for 15-20 mins, shuffling the stuffing balls around every 5 mins or so, until cooked through.

Goes well with


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