500g sausage meat
500g pork mince
50g fresh bread crumbs
1 medium shallot
2 cloves garlic
Thyme/ rosemary, sage (2 sprigs each)
40g chopped dried cranberries
1 medium orange zest
Salt and pepper
10ml rapeseed oil
250g fresh or frozen cranberries
Pinch of salt
20 thin slices pancetta
40 mini pipettes
Preheat oven to 180’C. Finely chop shallots, garlic and herbs and gently fry in oil until soft. Add chopped cranberries and leave to cool.
Mix all stuffing ingredients together and season. Fry a little bit of the mix to test seasoning.
Roll the mix into 30-40g balls using measuring scales. Top tip – wet your hands beforehand so it doesn’t stick.
Wrap each ball in pancetta and refrigerate.
For the cranberry puree, mix the cranberries, sugar and salt and gently cook over a low heat until it becomes almost pureed. Add to a blender and blend until smooth. Pass through a fine sieve and taste. The cranberry puree may need a drop of water to loosen so it can be squeezed into a pipette.
Place the stuffing balls on a baking tray and cook for 15-20 mins. Leave to cool slightly before serving.
Squeeze the cranberry into the pipettes and stick into each ball.