This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Pork, Sage and Cranberry Oaty Stuffing Balls
Roll them up and serve them piping hot!
Serves 12|Takes 15 mins
INGREDIENTS:
7/8 cup of Flahavan’s Rolled Oats
24 sage leaves
1 tbsp olive oil
1 celery stick, finely chopped
Zest of 1 orange
1 red onion, finely chopped
1/2 cup of pine nuts
3 cups of sausage meat
1/3 cup of dried cranberries
METHOD:
Pre-heat the oven to 350°F
Finely chop half the sage. Add a little olive oil to a frying pan along with the finely chopped sage, Flahavan’s oats, celery, orange zest, red onion and pine nuts, and sauté until soft
Allow to cool, then add the sausage meat and cranberries, mixing to combine
Shape the mixture into 12 evenly-sized balls and place on a baking tray lined with parchment
Lightly coat the remaining sage leaves in olive oil, then top each stuffing ball with a sage leaf. Place in the oven and bake for 25 minutes
Remove from the oven when golden brown, and enjoy
