Italian sausage and Parmesan stuffing balls

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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

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
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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