Pork Sage And Onion Stuffing Balls Recipes

EASY SAGE AND ONION STUFFING BALLS

Steps:

• Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls - I usually use a small roasting tin.
• Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
• Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note)
• When the onions are ready, tip into the bread crumbs. Add the herbs, salt and pepper and stir thoroughly.
• Allow the mixture to cool slightly and then add the beaten egg and stir together. Divide the mixture into 12 and shape into balls. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.

PORK, SAGE AND ONION STUFFING BALLS

Steps:

• Preheat the oven to 200°c (180°C fan)
• Put the bread in a food processor to make breadcrumbs.
• Mix all the ingredients together with your hands and form into balls. Put in the fridge to rest for half an hour or until the next day.
• If you're cooking a roast, put the stuffing balls in the roasting tin about half an hour before the end of the cooking time. Turn over after 15 minutes.
• If the stuffing needs longer than the roast, return the stuffing to the oven after you've put the meat onto a different plate to rest.

MARY BERRY'S CHRISTMAS STUFFING

Steps:

• Melt the butter in a saucepan over a medium heat, add the onion and fry gently for 8-10 minutes, or until softened.
• Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season to taste, with salt and freshly ground black pepper.
• Using wet hands, shape the sausage meat mixture into 16 equally-sized balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
• Preheat the oven to 200C/180C Fan/Gas 6.
• Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for 4-5 minutes, turning once, until golden on both sides.
• Return the fried stuffing balls to the baking tray (or, if there is room, place them in the same roasting tray as the turkey or chicken). Bake the stuffing balls for 20-25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil.
• Serve with roast turkey, roast chicken, or other roast meat.

TRADITIONAL PORK, SAGE AND ONION STUFFING

Steps:

• Combine the breadcrumbs with the sage and onion in a large mixing bowl, then stir in 2 tablespoons boiling water and mix thoroughly. Next, work the sausagemeat into the mixture and season with salt and pepper. Transfer the stuffing to a plastic freezer box or a freezer bag and freeze.

ROAST LOIN OF PORK WITH SAGE & ONION STUFFING & GRAVY

Steps:

• Heat the oil in a saucepan and cook the onion for 5 mins until soft. Remove from the heat. Once cool, transfer to a bowl and mix in sage, breadcrumbs, sausage meat and some seasoning.
• Untie the pork and score the skin well with a sharp knife. Cut down the length of the meat, then open out like a book so you can stuff the sausage meat inside. Close back up to resemble original shape and tie at intervals with string to hold it together. Weigh so you know how long it will need to cook for. This can be done ahead; chill until needed.
• Heat oven to 240C/220C fan/gas 9. Rub the joint all over with salt and pepper and place in a roasting tray. Cook for 25 mins, then turn to 180C/160C fan/gas 4 and cook for 20 mins per 450g/1lb. Remove, and check it's cooked through: any juices that run out should be clear. Transfer to a dish, then cover with foil to rest while you make the gravy.
• Spoon most of the fat out the tray, leaving the meat juices. Place tray on the hob or transfer juices to a frying pan. Stir in the flour for 1 min followed by the stock and cider, and bubble for a few mins. Strain into a jug. Serve the pork sliced, with the crackling, potatoes, gravy and veg.

SAUSAGE, SAGE & ONION STUFFING

Steps:

• Fry 2 sliced onions in 25g butter for 5 mins, then add 1 small diced Bramley apple and cook briefly.
• Cool, then mix with 800g Cumberland sausages, skins removed, the chopped handful of sage, 140g granary breadcrumbs and seasoning.
• Use to stuff the neck end of the bird, then roll any leftovers into balls. Or, pack the whole mixture into a 1kg loaf tin and top with extra sage leaves.
• Bake with turkey for 30-40 mins. Drain off any fat and serve sliced.

SAGE AND ONION STUFFING

Steps:

• Heat the butter and oil in a frying pan. Fry the onion, bay and a pinch of salt gently for 15 mins over a low heat until the onions are softened and translucent. Add the garlic and sage and fry for 1 min. Leave to cool for 10 mins.
• Heat the oven to 180C/160C fan/gas 4. Stir the breadcrumbs and beaten egg through the onion mixture. Season to taste. Divide into 12 balls, weighing for accuracy, if you like. Bake on a flat baking sheet lined with parchment for 25-30 mins or until golden brown. Serve as part of a roast dinner.

SAGE, LEEK & ONION BALLS

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.