STUFFING:
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 onion, finely diced
2 cloves garlic, finely chopped
2 tbsp sage, finely chopped
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Roast Rub
500g pork sausage meat
1 cup fresh white breadcrumbs
50g walnuts, finely chopped
1 tsp NOMU Chicken STOCK
Zest of 1 orange
1 egg
30 rashers streaky bacon
CRANBERRY SAUCE:
½ cup sugar
½ cup water
2 cups fresh or frozen cranberries
1 cinnamon stick
Zest and juice of ½ an orange
Preheat oven to 200°C.
Begin by making the cranberry sauce. Place all of the ingredients into a pot and bring to a boil over medium heat. Simmer for 15 minutes (the cranberries will burst and release their juices), then remove the cinnamon stick. Using the back of a wooden spoon crush the berries against the side of the pot to make a chunky thick sauce and set aside.
Heat the Olive Oil in a pan, followed by the butter and sauté the onion until soft and translucent. Add the garlic and sage and season with salt and pepper. Remove from the heat and place in a mixing bowl. Once cool, add the remaining ingredients (except the bacon) and mix using your hands until combined. Roll into small, bite-size balls and wrap each ball in bacon.
Place on a baking tray and bake for 10 – 15 minutes or until the balls are just cooked through and the bacon is browned and crispy. Serve immediately with cranberry sauce.
Tip: If you don’t serve these with cranberry sauce, you can add ½ cup chopped dried cranberries to the stuffing mix.
STUFFING:
1 tbsp NOMU Extra Virgin Olive Oil
2 tbsp butter
1 onion, finely diced
2 cloves garlic, finely chopped
2 tbsp sage, finely chopped
NOMU Sea Salt and Black Pepper
1 tbsp NOMU Roast Rub
500g pork sausage meat
1 cup fresh white breadcrumbs
50g walnuts, finely chopped
1 tsp NOMU Chicken STOCK
Zest of 1 orange
1 egg
30 rashers streaky bacon
CRANBERRY SAUCE:
½ cup sugar
½ cup water
2 cups fresh or frozen cranberries
1 cinnamon stick
Zest and juice of ½ an orange
Preheat oven to 200°C.
Begin by making the cranberry sauce. Place all of the ingredients into a pot and bring to a boil over medium heat. Simmer for 15 minutes (the cranberries will burst and release their juices), then remove the cinnamon stick. Using the back of a wooden spoon crush the berries against the side of the pot to make a chunky thick sauce and set aside.
Heat the Olive Oil in a pan, followed by the butter and sauté the onion until soft and translucent. Add the garlic and sage and season with salt and pepper. Remove from the heat and place in a mixing bowl. Once cool, add the remaining ingredients (except the bacon) and mix using your hands until combined. Roll into small, bite-size balls and wrap each ball in bacon.
Place on a baking tray and bake for 10 – 15 minutes or until the balls are just cooked through and the bacon is browned and crispy. Serve immediately with cranberry sauce.
Tip: If you don’t serve these with cranberry sauce, you can add ½ cup chopped dried cranberries to the stuffing mix.
41 Aviation Crescent, Airport City, 7490,
Cape Town, South Africa
Tel: +27 21 386 2000
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