It is the case that pork generates rich and sticky meat juices that make the best of sauces. It is effortless; add a little flour to the juices and then stock, apple juice or cider and you have copious quantities of a delicious and colourful gravy. And that’s exactly what you need if you want to serve with these lovely stuffing balls as they drink sauce. If you have any left you’ll find that children will happily graze on them cold. In fact I usually make extras as the boys love them as snacks.

Ingredients - serves 4

4 thick slices of bread, preferably dry as it will crumb more willingly
20g fresh sage leaves
25g butter, diced
1 small onion, roughly chopped
2 cloves garlic, crushed
salt, pepper
1 egg

Method

Tear the bread and place in a processor with the sage leaves with salt and pepper, pulse until the sage becomes flecks amongst the crumb. Add the onion, garlic and butter and pulse to incorporate (leave some texture). Add egg and pulse briefly then form into balls. Cook separately to the pork for 20-30 minutes (at the end of the pork’s cooking time) in a moderate oven until golden and crisp. Serve beside thick slices of roast pork with lots of sauce.