Pork, sage and cranberry oaty stuffing balls

Pork, sage and cranberry oaty stuffing balls


  1. Pre-heat the oven to 180°C/350°F/Gas Mark 4.
  2. Finely chop half the sage. Add a little olive oil to a frying pan along with the finely chopped sage, porridge oats, celery, orange zest, red onion and pine nuts, and sauté until soft.
  3. Allow to cool, then add the sausage meat and cranberries, mixing to combine.
  4. Shape the mixture into 12 evenly-sized balls and place on a baking tray lined with parchment.
  5. Lightly coat the remaining sage leaves in olive oil, then top each stuffing ball with a sage leaf. Place in the oven and bake for 25 minutes.
  6. Remove from the oven when golden brown, and enjoy.


These tasty stuffing balls are great to serve with a roast dinner


70g (3oz) porridge oats
24 sage leaves
1 tbsp olive oil
1 celery stick, finely chopped
Zest of 1 orange
1 red onion, finely chopped
60g (2 1/2oz) pine nuts
400g (14oz) sausage meat
50g (2oz) dried cranberries


Time: 10 mins
Serves: 6
Nutrition: n/a