SAGE, LEEK & ONION BALLS

Sage, leek & onion balls image

Too good to be kept for Christmas, why not make double of these stuffing balls and keep some in the freezer?

Provided by Good Food team

Categories Side dish

Time 1h20m

Yield Makes 16 small balls, plus 250g extra to stuff a 5kg turkey

Number Of Ingredients 10

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Ingredients

4 tbsp vegetable or sunflower oil
2 onions , finely chopped
1 leek , finely sliced into rings
2 celery sticks, finely chopped
450g pack good-quality pork sausage , meat squeezed out
20g pack sage , leaves finely chopped
140g white breadcrumb
1 large egg
8 smoked dry-cured streaky bacon rashers, halved and stretched out a bit
sage sprig, to garnish (optional)

Steps:

Heat oven to 190C/170C fan/gas 5. Heat the oil in a large frying pan, then soften the onions, leek and celery for 15 mins with the pan covered. Put the sausagemeat into a bowl. Once the onion mix has cooled, tip onto the sausagemeat, add the sage, bread, egg and seasoning, then mix really well with your hands.
Set aside 250g to stuff the turkey, then shape the rest into 16 balls, wrapping each with bacon. Sit these on a non-stick baking sheet, cover with foil, then bake for 15 mins. Uncover, then bake 30 mins more until the bacon is golden. Garnish with a sage sprig, if you like.

Nutrition Facts : Calories 131 calories, Fat 9 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.72 milligram of sodium