Wildman’s Week – Adventures in food from Chris Wildman

This is my Mum’s recipe and is simply the best Sausagemeat ball recipe, great hot or cold.  I suggest you make extra and hide them so you can have some leftover cold on boxing day!  These are so good they should not be restricted to Xmas.

Ingredients:-

• 1lb/500g pork sausagemeat (or just remove skin from some sausages)
• 1 grated carrot
• 1 grated onion
• 1 grated apple
• 2 sticks grated celery
• 1 fresh egg
• small packet Paxo sage & onion stuffing
• salt & pepper
• plain flour if required

Method:-

• make up the paxo stuffing mix with water as directions on packet
• combine all other prepared ingredients with the stuffing and add a little flour if too wet
• make into small balls with an ice cream scoop or just use your hands
• space out on a tray (leave a gap as they will spread out)
• cook in oven for 20 mins or until cooked through, I like to slightly over cook them until a deep brown colour
• keep warm and serve with your Xmas Dinner/Lunch

I would double or treble the recipe at least and reserve some for boxing day, in our house half get eaten as soon as they come out of the oven by various members of the family pinching one as they pass through the kitchen! be warned…

This recipe was originally posted on The Yorkshire Dales Food Blog