Ingredients
50g butter
1 chopped onion
1 chopped celery stick
150g breadcrumbs
Grated zest of 1 small lemon
400g pork sausage meat
100g cranberries
100g dried apricots
Large handful chopped fresh parsley
8 fresh sage sprigs
1 medium egg
Method
Preheat the oven to 200°C/fan180°C/gas 6.
Melt the butter in a saucepan. Add the onion and celery and cook for 5 minutes. Remove from the heat and into a mixing bowl, leave to cool.
Add the remaining ingredients to the mixing bowl and mix well.
Roll into balls and place on a lined baking tray. Cover the balls and freeze for a couple of hours until firm.
Place in the oven to cook for 25-30 minutes or until golden and cooked through.
Products Used
Master Class Non-Stick Heavy Duty 18cm Saucepan
Master Class Acero Stainless Steel 9cm (3.5") Paring Knife
Colourworks Medium Red Melamine Two Tone Mixing Bowl
.jpg?auto=format%2Ccompress&bluhash=9163afb34ba28524a10f48bad822548d&w=60&h=60&fit=crop&s=70ca132ae43a9939cce5cc648d413c0f)
