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Gluten-free Italian-style stuffing balls
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1 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
2 tsp fennel seeds
1 tbsp chopped fresh rosemary, plus small sprigs, to garnish
2 Waitrose Free From Gluten-Free Soft White Rolls
400g gluten free pork sausages, (eg Heck Pork Sausages) skinned and crumbled
4 - 5 pieces Cooks Ingredients Chargrilled Peppers, drained and finely chopped
1 large British Blacktail Free Range Egg, beaten
6 smoked dry-cured streaky bacon rashers, halved and stretched out with the back of a knife
1. Preheat the oven to 190°C, gas mark 5. Heat the oil in a large frying pan and cook the onion and garlic for 5 minutes. Stir in the fennel and rosemary and cook for a further 2 - 3 minutes until the onions are softened and golden.
2. Meanwhile, whiz the bread into coarse crumbs and tip into a large bowl. Add the sausage meat, peppers, egg and fried onion mixture. Using hands, bring the mixture together until well blended.
3. Shape firmly into 12 even-sized balls. Wrap each one in a piece of bacon and tuck a small sprig or rosemary into each. Sit the balls, join-side down on a small baking tray or shallow roasting tin. Cover with foil and bake for 30 minutes.
4. Remove the foil and cook for a further 15 minutes until the bacon is crisp and the balls are completely cooked through.
This recipe was first published in November 2018.