Sort ingredients
conszp
QR Code
Listen
Pdf
Heat your oven to 180C/360F fan and line 2 oven trays with baking paper. Roughly chop the pecans, cranberries and flat-leaf parsley. You can either finely chop up or tear the bread slices, or tear them roughly them throw them into the bowl of a food processor and blitz a couple of times to break them up into chunky breadcrumbs.
Get a large mixing bowl ready, then cut through the sausage skin and squeeze the meat out into the bowl. Add the chopped pecans, cranberries, flat-leaf parsley, breadcrumbs, 1 tablespoon of za’atar, 1 teaspoon of salt and the egg. Mix everything together really well with a large wooden spoon (or get your hands in there!) so that everything is combined and it’s looking more like a paste.
Spoon a heaped tablespoon of the mixture into your hands, then roll it into a ball. Place on the prepared oven tray, then repeat with the rest of the mixture. You should get about 40 stuffing balls. Transfer to the oven and cook for 20 – 25 minutes, until the balls are looking golden brown. Remove from the oven, and serve.