- 1 onion
- 1 tbsp sunflower oil
- 200g vacuum-packed chestnuts
- 454g Extra Special Pork Sausagemeat
- 2 tbsp each chopped fresh parsley and sage (or 2 tbsp dried sage)
- 100g chopped dried apricots
- 100g fresh breadcrumbs
- 1 egg, beaten
Fry the chopped onion in sunflower oil until soft. Cool.
Roughly chop the vacuum-packed chestnuts. Mix with the onion, sausagemeat, herbs, dried apricots and breadcrumbs. Add the beaten egg and mix together.
Shape into 24 balls and put on a baking tray. Cook in the oven at 190C/170C Fan/Gas 5 for 25-30 minutes.