Italian sausage and ciabatta stuffing balls
- 100g Extra Special Ciabatta Loaf
- 2 x 400g packs Extra Special 6 Pork Sausages
- 6 rashers pancetta, finely chopped
- 1 clove garlic, crushed
- 1tbsp Italian herb mix
- 3 sprigs fresh sage, ½ chopped, ½ whole
- Zest 1 lemon
- 1tbsp rapeseed oil
Preheat the oven to 200C/180C Fan/Gas 6.
Put the ciabatta in a food processor and blitz into rough crumbs.
Squeeze the sausage meat out of the casings and mix in a bowl with the ciabatta, pancetta, garlic, herbs, chopped sage and lemon zest until combined. Season with black pepper.
Shape into 8 balls and put on a lined baking tray. Drizzle with oil; bake for 20-25 mins until golden and cooked through. Pick the whole sage leaves and add for the final 10 mins.