National Sausage Week runs from 28th October – 3rd November 2024, and here at T&G we don’t just like the humble sausage — we adore it. To celebrate, we’ll be showcasing some cracking recipes using our own range of Pigs (as we affectionately call them). And where better to start than with a favourite from Richard H. Turner’s HOG?
As Richard himself puts it:
“I’ve got an old recipe for Polpette al forno that’s as simple as it gets — ground meat, breadcrumbs, egg, milk, Parmesan, salt and pepper. I’ve played around with it a little, adding a touch of acidity to balance out the richness of the meat. It’s not necessarily better, just a delicious variation.”
This dish is wonderfully straightforward to put together and just the thing for darker evenings. The meatballs roast gently in a bath of red wine, balsamic and herbs, with sweet grapes that burst into the sauce. Serve with creamy mash or buttery polenta to soak up all those gorgeous juices.
Ingredients (Serves 4)
100ml milk
100g breadcrumbs
500g Breakfast Pigs (2 packs will cover you, with a couple of sossidges left over)
50g Parmesan cheese, grated
2 banana shallots, split in half
Maldon sea salt flakes & freshly ground black pepper
200g seedless black grapes
2 sprigs fresh rosemary
2 sprigs fresh thyme
2 bay leaves
100ml chicken stock
100ml olive oil
100ml red wine
100ml good-quality balsamic vinegar
Method
Pour the milk over the breadcrumbs and allow to absorb. Mix with the sausage meat and Parmesan, then shape into 12 equal-sized meatballs. Chill in the fridge for 20 minutes to firm up.
Preheat the oven to 180°C/gas mark 4.
Arrange the shallots in the base of an ovenproof dish large enough to hold the meatballs and grapes in a single layer. Season with salt and pepper.
Place the meatballs and grapes on top. Using the back of a wooden spoon, crush about a third of the grapes to release their juice.
Scatter over the herbs, season again, then pour in the pork broth, olive oil, red wine and balsamic vinegar.
Roast uncovered for 45 minutes, turning the meatballs occasionally, until golden and cooked through.
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