Italian sausage and Parmesan stuffing balls
- Side
- Easy
- 12
- 35 minutes
PT35M
Ingredients
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
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
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Italian sausage and Parmesan stuffing balls
