867. BACON and CRANBERRY STUFFING BALLS

makes 40


3 shallots, finely chopped
2 garlic cloves, finely chopped
butter
250 grams sausage meat
100 grams fresh white breadcrumbs
2 teaspoons walnuts, lightly crushed
1 tablespoon cranberry sauce
lemon zest finely grated
200 grams rindless streaky bacon
6 stems sage, leaves only, plus extra leaves for decoration
3 sprigs thyme
10 big slices Parma ham, each cut crossways into 4

Fry the shallots and garlic in a knob of butter until softened but not browned. Tip into a bowl and mix in the sausage meat, breadcrumbs, walnuts, cranberry sauce and zest. Pulse the bacon, sage (reserving all the small leaves for serving) and thyme leaves in the processor. Mix this into the sausage meat and season. Shape the mixture into balls the size of walnuts, wrap each one in a piece of Parma ham, arrange them on an oiled baking sheet, cover with Clingfilm and chill to firm up overnight, or for as long as suits you. Heat the oven to 220 C. Brush the balls with a little oil and roast for 20-25 minutes until crisped. Skewer with cocktail sticks, adding a sage leaf.


courtesy of: Paper Palate