Pork Sage And Onion Stuffing Balls Food

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.

STUFFING

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
• Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
• Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
• Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush - it won't even take a minute, then tip into the mixing bowl.
• Because the pork is raw, you're committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
• Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
• Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
• Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!

SAGE, ONION AND SAUSAGE STUFFING BALLS

Steps:

• Melt the butter in a large saucepan over a low heat until foaming. Add the onions and fry gently for 8-10 minutes, or until softened. Remove from the heat.
• Stir in the remaining ingredients and season generously with salt and pepper. Mix until well combined.
• If you are making stuffing balls, lightly grease a baking tray and, using wet hands, shape the stuffing into balls about 2½cm/1in in diameter and place on the prepared tray. If preferred transfer the stuffing mixture to a 20cm/8in square tin and press down to smooth the surface. Cover with cling film and transfer to the fridge for at least 30 minutes, but up to two days (assuming the meat is fresh). (The stuffing can be frozen at this stage, but will need to be thoroughly defrosted before cooking.)
• When ready to cook, preheat the oven to 200C/180C Fan/Gas 6.
• Roast the stuffing for 30-40 minutes until cooked through (balls will take about 30 minutes, and a tray 40 minutes).

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.

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.

PORK MEATBALLS AND MASH WITH ONION GRAVY

Steps:

• Tip mince into a bowl and mix / mash with a spoon add an egg and mix sprinkle over 1/2 a pack of sage and onion stuffing along with a bit of salt and pepper mix well with spoon then by hand until combined into a ball
• Put 1 tbsp of flour on a dinner plate and spread with a spoon to make an even layer
• Divide the ball into 4 and make 3 balls from each roll in flour and by hand and place on a second plate from 1st to 12th then put plate in fridge for 15-30mins
• Wash, peel, and cut potatoes for mash put in saucepan with water
• Start frying meatballs in a frying pan and chop 1 onion and slice 1 add onions to a casserole pot and gently fry When meatballs are sealed/ cooked add to pot
• Mix gravy and add to casserole pot to cover the meatballs and onions simmer on low 1/4 heat or place in oven for 30 mins - 1hr turn on potatoes now if cooking for an hour
• Cook mushy peas in saucepan for 5 mins Drain mash potatoes with butter and cheese then serve mash with meatballs on top followed by peas

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.