ingredients
- 100g dried cranberries
- 1 small onion, finely chopped
- 2 rashers unsmoked back bacon, cut into thin strips
- A drizzle of Borderfields Cold Pressed Rapeseed Oil (for sautéing) chose Garlic or Thyme for added festive zing
- 450g good-quality sausagemeat
- 2 tbsp chopped fresh parsley
- 140g cooked chestnuts, peeled and roughly chopped
- 1 Clementine/Orange zest
method
1. Add some oil to a pan and sauce the onion and bacon.
2. Add the rest of the ingredients to a bowl and then add in the cooked onion and bacon bits.
3. Mix together by hand to combined.
4. Line a tray with parchment and roll the mixture into roughly 23 balls.
5. Pop the tray in the freezer for 30 minutes-1 hour to freeze, then bag them up into a ziplock bag. Pop them back in the freezer till ths day before you need them.
6. Pull out defrost and cook till golden and slightly crisp in a hot oven.
