Italian Sausage, Parmigiano Reggiano & Cranberry
Stuffing
A great all-round stuffing made with the ‘King of
Cheeses’.
This stuffing is absolutely delicious and so easy
to make, it will compliment any Christmas dinner perfectly!
Makes 12 balls
Prep time: 10 minutes
Cooking time: 30 minutes
Ingredients
1 tbsp olive oil
4 shallots, peeled
& finely chopped
75g dried cranberries
2 tbsp Port
450g Italian sausages
(or your favourite sausages), skinned
100g fresh breadcrumbs
120g Parmigiano
Reggiano, grated
1 tbsp fresh sage,
finely chopped
2 tbsp fresh flat leaf
parsley, finely chopped
Freshly ground salt
& pepper
1 egg yolk
Method
1. Preheat oven to
200°C/Fan 180°C/Gas mark 6.
2. In a large frying pan
heat the oil and gently fry the shallots until softened. Add the cranberries and port and simmer until
all the liquid has been absorbed, set aside to cool.
3. Now add the sausage
meat, breadcrumbs, Parmigiano Reggiano, sage, parsley and egg yolk, mix through. Season well and divide into 12 balls and
place on a baking tray, bake for 30 minutes.
Enjoy!
*
Parmigiano
Reggiano cheese, known as the King of Cheeses, is one of the world’s oldest and
richest cheeses - still produced today as it was nine centuries ago.
*
A
long ageing period is fundamental in building the aromas and texture of
Parmigiano Reggiano. Such complexity is achieved in a totally natural way,
without any additives, making Parmigiano Reggiano 100% natural, easy to digest
and high in calcium.
*
The
minimum maturation time is at least 12 months, but only when it reaches
approximately 24 months of age, is at its best. Ageing can continue up to 36
months or more, during which time the cheese develops its flavour, texture and
digestibility.
*
Parmigiano
Reggiano is a P.D.O. product. P.D.O. products are defined and protected by
European Union law in order to defend the reputation of regional foods. This
mark ensures that Parmigiano Reggiano can only be produced in Parma, Reggio
Emilia, Modena, Bologna to the west of the Reno River and Mantua to the east of
the Po River.
For
more information please visit https://www.parmigianoreggiano.com/english/default.aspx
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