Ingredients
Olive oil 
1 small onion, very finely chopped 
400g apple sausages 
75g ready to eat chestnuts, chopped 
10g fresh parsley, finely chopped 
1 tsp dried sage, crushed
½ tsp dried thyme, crushed 
35g white breadcrumbs 
Salt 
Pepper 
85g fresh or frozen cranberries 
12 rashers of streaky bacon

Method
Heat 1 tbsp of oil in a frying pan, and cook the onion on a medium heat for 5 minutes until soft and translucent.

Cut the skin off of the sausages and put the meat into a large bowl.  Add the chestnuts, herbs and breadcrumbs and season with salt and pepper.  Mix together until everything is thoroughly incorporated - the easiest way to do this is with your hands.

Put the cranberries into the sausage meat mix and carefully mix through.

To make the stuffing balls, take a large ice cream scoop and scoop up the filling and roll into balls.  Take each slice of bacon and stretch it with the back of a knife.  Cut each rasher into half and wrap both halves around the stuffing. 

Cook for 20-25 minutes until golden.