Pork, black pudding & berry stuffing
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- 1 onion, finely chopped
- 1 stick celery
- 1 red apple, cored
- 2 rashers streaky bacon
- 70g pack Whitworths Cherries & Berries, coarsely chopped
- 75g fresh white breadcrumbs
- 200g Extra Special Pork Sausage Meat
- 250g black pudding, crumbled
- 1 egg yolk
- Flour, for rolling
- Thyme sprigs, to garnish
Preheat the oven to 180C/160C Fan/Gas 4.
Put all the ingredients except the flour and thyme into a bowl. Season, then stir until the mixture forms a sticky, coarse stuffing. Using floured hands, divide into 16 equal pieces, roll into balls and arrange on a greased baking tray.
Bake the stuffing balls for 20-22 mins until golden on the outside. Garnish with the thyme sprigs and serve immediately with your roast meat.