1 small onion, diced cooked in 20g butter, allow to cool
1 clove garlic, crushed
100g selection of fruit and nuts e.g. cranberries, apricots, chestnuts, pistachios, chopped. We left the fresh cranberries whole.
Zest of ½ lemon
250g sausage meat
1 egg to bind
Salt and pepper
Kit
Method
Mix all the stuffing ingredients in a bowl until it comes together in a nice soft ball.
Either roll into individual balls and place onto a greased baking tray. Cook in a hot oven for about 20 minutes until golden brown.
Alternatively roll into a sausage and wrap in tin foil, twist the ends to secure. This will take longer to cook; approximately an hour. To serve, remove the tinfoil and slice.
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