Italian Sausage and Parmesan Stuffing Recipe
by Louise Robinson
12
35 minutes
Ingredients

Italian sausage and Parmesan stuffing balls

  • 75g of butter
  • 3 shallots, peeled and finely chopped
  • 1 garlic clove, peeled and crushed
  • 450g of Italian pork sausage, skins removed
  • 140g of white breadcrumbs
  • 50g of Parmesan, finely grated
  • 2 tsp chopped sage, plus 12 small whole leaves
  • 2 tsp basil, torn
  • 2 tsp flat-leaf parsley, chopped
  • 1 egg, beaten
  • sea salt
  • pepper
  • 12 slices of smoked pancetta
Method
1
Preheat the oven to 200°C/gas mark 6
2
Melt 50g of the butter in a frying pan over a low heat, add the shallots and garlic and fry until soft but not browned. Set aside to cool
  • 75g of butter
  • 1 garlic clove, peeled and crushed
  • 3 shallots, peeled and finely chopped
3
Place the sausage meat, breadcrumbs, Parmesan, chopped sage, basil and parsley in a mixing bowl. Add the cooled onion and egg, season to taste and mix well
  • 2 tsp chopped sage, plus 12 small whole leaves
  • 450g of Italian pork sausage, skins removed
  • 140g of white breadcrumbs
  • 50g of Parmesan, finely grated
  • 2 tsp basil, torn
  • 2 tsp flat-leaf parsley, chopped
  • 1 egg, beaten
  • sea salt
  • pepper
4
Melt the remaining butter and use this to grease the 12 hole muffin tin. Lay a piece of pancetta over each hole. Roll the stuffing into 12 balls, place one in each hole and wrap over the slice of pancetta. Place a sage leaf on top of each and brush with more melted butter
  • 12 slices of smoked pancetta
5
Roast in the oven for 30 minutes, or until golden and crispy