insideSUSSEX Magazine Issue 22 - December 2016 | Page 77

FOOD+DRINK

FESTIVE
FLAVOURS
There are so many unmistakably Christmassy things about Christmas: seasonal markets;
carols; twinkling lights; jolly fat men in red suits…but the best of the bunch? The food.
Whether you stick to tradition, or mix it up with a bit of modern flair, there are certain
festive flavours that your yuletide table wouldn’t be complete without. Feast your eyes on
this lovely lot. B Y P O L L Y H U M P H R I S

Sage and onion
stuffing balls (16)

Ingredients:

• 2 medium onions, peeled and roughly
chopped
• 30g butter
• 6 finely chopped sage leaves
• Handful of coarsely chopped parsley
• 250g coarse, fresh white breadcrumbs
• 400g herby pork sausagemeat
• 1 large egg
• Salt and black pepper

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Method:

1. Soften the onions in 30g butter over a 
low heat.
2. Once the onions are golden, remove them
from the heat and stir in the sage leaves,
parsley, breadcrumbs, sausagemeat and
one large egg, and season generously with
salt and black pepper. Keep the textures
coarse and add cranberries, walnuts, or
dates for an even more seasonal twist.
3. Pack into a small baking dish and bake for
40 minutes at 180°C/gas mark 4, until the
top is crisp, or roll into balls and cook round
the roast for an all-round crispy finish.