RECIPE: Fruity ale-laced stuffing balls
Chunky, fruity stuffing balls are perfect with your roasted bird, beef or pork. a great late night snack, too!
Makes 15-20 stuffing balls
- 1 tbsp vegetable oil
- 1 onion peeled and finely chopped
- 50g smoked bacon, chopped
- 450g lean sausage meat
- 175g fresh white breadcrumbs
- 1 Bramley apple peeled, cored and grated
- 75g dried apricots finely chopped
- 2 sticks of celery chopped
- 300ml ale
- 100g canned chestnuts, roughly chopped
- 1-2 tbsp of freshly chopped mixed parsley, thyme and chives
- 1 large egg beaten
20 mins to prepare, 25 mins to bake.
- In a bowl place the sausage meat, breadcrumbs, apple, apricots, celery, chestnuts, herbs and ale. Leave overnight (or for at least 2 hours) in a covered bowl, stirring occasionally.
- In a large pan, heat the oil. Sauté the onion and bacon until soft, remove from heat. Add the sausage meat, stir to break up the sausage meat, and then add the remaining ingredients. Stir in the egg.
- Make the stuffing balls by shaping the mixture into 15-20 balls or use some to loosely stuff a whole turkey neck end.
- Bake the balls at 190° C (Gas Mark 5) for 25 minutes or until golden.
Try with a bottle of Wild Beer Company Bliss (honestbrew.co.uk, £2.50).
There's a Beer For That is aiming to get people thinking differently about beer. Focussing on three core messages – quality, diversity and versatility - the campaign is driving awareness and understanding of the wide range of styles and flavours of beers available in the UK today.