- 8 good-quality pork-and-herb sausages
- 25g dried cranberries
- 50g fresh breadcrumbs
- 1 medium egg, beaten
- small handful of chopped fresh parsley
- Preheat the oven to 200°C (or 180°C if you have a fan-assisted oven). Peel off sausage casings and discard. Mix meat with remaining ingredients. Shape into balls the size of golf balls and arrange on a baking tray.
- Bake for 25 to 30 minutes or until golden and cooked through. Serve.
Each Serving About 530kJ, 8,25g total fat (3g saturated) 7,5g carbohydrate (1,5g total sugars).
Tip: Make to the end of step 1 up to a day ahead. Cover and chill. Complete the recipe to serve, cooking the balls for 25 to 30 minutes.