My Weekly - - Cookery -

Prepa­ra­tion time: 10min Cook­ing time: 35min ◆ Veg­etable oil, for greas­ing ◆ 175g sausage­meat (use ap­prox 3 sausages) ◆ 1 small ap­ple, grated ◆ 1tsp mixed dried herbs ◆ 1 egg white (use one left from tur­key filling) ◆ 50g Panko or dried bread­crumbs ◆ Salt and black pep­per


Line a bak­ing sheet with foil and grease it with veg­etable oil. Mix the sausage­meat, ap­ple and dried herbs. Sea­son lightly, then roll into 16 small balls (you’ll have some left for later).


Lightly beat the egg white in a shal­low bowl with 2tbsp wa­ter. Put bread­crumbs into a sep­a­rate bowl. Toss the stuff­ing balls in the egg white, then roll them in bread­crumbs.


Bake in the oven for 3035min un­til crispy, turn­ing once halfway through. Serve 3 per per­son with the tur­key. To Serve: Serve with pip­ing hot gravy (made with gran­ules and pan juices) and steamed veg­eta­bles – ten­der­stem broc­coli, shred­ded cab­bage with sprouts, and car­rot ba­tons.

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