Ingredients
Olive oil 
1 small onion, finely chopped 
400g apple sausages 
150g ready to eat chestnuts, chopped 
10g parsley, finely chopped 
1 tsp dried sage 
1 sprig of thyme, leaves removed from the stalks 
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 half of the rasher around the ball.  Take the other half and wrap around the part that does not have bacon on.  Cook for 20-25 minutes until golden.

 

- Original recipe from the BBC.