Italian sausage and Parmesan stuffing balls
Item 1 of 1
- Side
- 12
- 35 minutes
This delicious sausage and Parmesan stuffing recipe by Louise Robinson will pair beautifully with your Christmas main. The little parcels of herby, savoury sausage meat are tied together with a ribbon of smoked pancetta and topped off with a crispy sage bow.
First published in 2018
Ingredients
Metric
Imperial
Italian sausage and Parmesan stuffing balls
- 75g of butter
- 3 shallots, peeled and finely chopped
- 1 garlic clove, peeled and crushed
- 450g of Italian pork sausage, skins removed
- 140g of white breadcrumbs
- 50g of Parmesan, finely grated
- 2 tsp chopped sage, plus 12 small whole leaves
- 2 tsp basil, torn
- 2 tsp flat-leaf parsley, chopped
- 1 egg, beaten
- sea salt
- pepper
- 12 slices of smoked pancetta
SAVE RECIPE
Equipment
- 12 hole muffin tin
- Pastry brush
Method
1
Preheat the oven to 200°C/gas mark 6
2
Melt 50g of the butter in a frying pan over a low heat, add the shallots and garlic and fry until soft but not browned. Set aside to cool
- 75g of butter
- 1 garlic clove, peeled and crushed
- 3 shallots, peeled and finely chopped
3
Place the sausage meat, breadcrumbs, Parmesan, chopped sage, basil and parsley in a mixing bowl. Add the cooled onion and egg, season to taste and mix well
- 2 tsp chopped sage, plus 12 small whole leaves
- 450g of Italian pork sausage, skins removed
- 140g of white breadcrumbs
- 50g of Parmesan, finely grated
- 2 tsp basil, torn
- 2 tsp flat-leaf parsley, chopped
- 1 egg, beaten
- sea salt
- pepper
4
Melt the remaining butter and use this to grease the 12 hole muffin tin. Lay a piece of pancetta over each hole. Roll the stuffing into 12 balls, place one in each hole and wrap over the slice of pancetta. Place a sage leaf on top of each and brush with more melted butter
- 12 slices of smoked pancetta
5
Roast in the oven for 30 minutes, or until golden and crispy
First published in 2018
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