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Pork, Sage and Cranberry Oaty Stuffing Balls
Roll them up and serve them piping hot!
Serves 12|Takes 15 mins
INGREDIENTS:
70g Flahavan’s Organic Porridge Oats
24 sage leaves
1 tbsp olive oil
1 celery stick, finely chopped
Zest of 1 orange
1 red onion, finely chopped
60g pine nuts
400g sausage meat
50g dried cranberries
METHOD:
Pre-heat the oven to 180°C/Gas mark 4
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
