Description
Our family stuffing recipe is wrapped with bacon and decorated with juicy cranberries for the ultimate Christmas / Thanksgiving side.
Ingredients
Scale
- 500g (18 oz) Sausage Meat
- 1 Small White Onion
- 2 Heaped tbsp Fresh Breadcrumbs
- 1 Heaped tsp Dried Sage
- Boiling Water
- 6–12 Slices Unsmoked Streaky Bacon
- 12–14 Fresh Cranberries
- Fresh Rosemary
Instructions
- Peel and grate the onion (use the largest hole of your grater) into a large bowl.
- Add the breadcrumbs and the sage, then splash in enough water from a boiled kettle to moisten the breadcrumbs and the dried sage. You don’t want it too wet that there is excess water though; add it gradually.
- Add the sausage meat and get your hands dirty combining it all, then rolling into 12-14 meatball sized balls.
- Wrap with bacon, press a cranberry into the top of each and garnish with a little sprig of rosemary.
- If you’re cooking these ahead, they’ll want 20 minutes in a 200 degrees (390 Fahrenheit).