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.
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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
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
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
5
Roast in the oven for 30 minutes, or until golden and crispy
Louise Robinson is a former fashion accessories designer turned freelance food writer, stylist and photographer now based in the Sussex countryside.
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Italian sausage and Parmesan stuffing balls
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Italian sausage and Parmesan stuffing balls