Barry John’s crispy apple and cranberry sausage stuffing balls
Recipe by Shane Smith
One medium onion, chopped
500g Barry John's Apple & Cranberry sausage meat
Seven slices of streaky bacon
Preheat your oven to 200C/180C fan/ 400F/Gas 6.
Add the oil and butter to a pan and heat until the butter has melted.
To this add the chopped onions and cook for five minutes until they are soft and translucent. Set aside to cool.
In a mixing bowl, add the Barry Johns Apple & Cranberry sausage meat, breadcrumbs and the cooled cooked onions.
Mix together and roll into 14 balls.
Cut your streaky bacon into strips and wrap each stuffing ball.
Place these on a roasting tray and pop into the hot oven and bake for 30-35 minutes.
Remove and allow to cool slightly before serving.
Delicious served with a side of cranberry sauce.
ABOUT THE CHEF
Shane Smith from Lavey can be seen on Today with Maura and Daithí on RTE One.
You can contact him via email: firstname.lastname@example.org
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