Cranberry stuffing balls

What’s the best bit of Christmas lunch? Not for me the meat, nor the roasties. Not even the honey glazed parsnips or gravy. The stuffing has it all; a bit herby, a bit porky and a bit fruity. These stuffing balls are delicious with the roast as well as sliced cold in sandwiches or eaten with pickles in front of a favourite Christmas film.

One year ago: Mini Yorkshire pudding canapes and Christmas pudding fizz and Brandy butter icing and Rudolf morsels

Two years ago: Lime meringue pie with chocolate pastry and Christmas scones and Ginger cake with Christmas cottage and Hot chocolate on a stick

Three years ago: Moonuts and Cheese biscuits and Parsnip soup and Inauthentic chicken tagine

Cranberry stuffing balls

Makes enough for 16 – 30 balls

Ingredients:

8 good quality sausages
50g dried cranberries
1 small onion, peeled and finely chopped
75g fresh breadcrumbs

(about 2 slices)

1 large egg
15g fresh parsley, finely chopped
3 fresh sage leaves, finely chopped

Remove the sausages from the casing, then mix together with all the other ingredients in a stand mixer (using the paddle attachment) or with your hands until well combined. With wet hands form balls of mixture about 5cm across and bake on a greaseproof paper lined baking tray in a preheated 200C/gas mark 6 oven for 20 – 25 minutes.