2012 Cooking Club Week 40: Stuffing Balls

Nice easy one this week. But while it might be an easy recipe it doesn’t hold back on flavour. I’ve been making this recipe since I was a kid, so it’s not difficult to make.
As kids, we’d make them up on a Saturday evening, (along with the trifle) and stick them in the fridge to have with Sunday dinner).
A roast dinner (including Christmas dinner) just aint the same without them.

Ingredients

• 100g Breadcrumbs (approx.. 3 slices of white pan)
• 1 Small Onion (finely diced)
• ½ lb of Sausages (skins removed)
• 1 Egg (beaten)
• Olive Oil
• Thyme
• Parsley
• Salt & Pepper

First step is to get the breadcrumbs made. You can buy shop bought breadcrumbs but they’re ridiculously expensive, and if you’ve got a food processor it’s easy to do.
It’s best to use stale bread, but if you’ve only got fresh bread, leave it out uncovered for a few hours to go stale. Once made, dump them into a large bowl. (Try to keep some spare if you need to add them later. I always make a bit more than a 100g)



Finely dice the onion.



Heat some oil in a small pan, add the diced onion, and fry over a medium heat until the onion is soft. About 10mins



While the onion is frying, start chopping the parsley



Once the onion is soft, put them on a plate to cool down



Set the pan aside. Don’t clean it, as you’ll be using it again in a few minutes



Pick the Thyme leaves from the stalks



Chop the Thyme



Add the chopped Parsley & Thyme to the Breadcrumbs



Add Pepper



Add Salt and give it a good mix with your hands



Add the fried Onions



Add the Sausages (discarding the skins). Kids love this part.



Add the beaten egg. Not all of it at first.