Sunday, 1 December 2013


Click here for the 'Seeds of Eaden' seed shop

These stuffing balls are a festive favorite and easy to make.
Serves 8


6 pork sausages
4 spring onions
100 g roasted chestnuts
2 slices of thick white bread
1 clove garlic
1 tablespoon olive oil
100 g dried cranberries
Fresh chives and coriander
1 orange


Preheat the oven to 200 C/ gas mark 6.

Trim and finely chop the spring onions and garlic. Gently cook in oil for a few minutes until soft.

Toast the bread and crumble to form fine breadcrumbs. Chop the herbs up finely. Peel and chop the chestnuts.

Remove the sausage meat from the skins and place into a bowl.  Chop the chestnuts and add to the sausage meat along with all the breadcrumbs, onions, garlic, cranberries, herbs and zest of the orange.

Shape into 16 small balls and place in a lightly oiled dish.  Roast for 20-25 minutes until cooked through.

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