Ingredients
- 300 g of sausage meat (e.g. saucisse à rôtir)
- 100 g of bread crumbs
- 100 g of minced onion
- 15 ml of herbes de Provence
- 2.5 ml of Aromat
- 2.5 ml of ground black pepper
Instructions
- First mix the herbs and seasoning with the bread crumbs, then stir in the onions.
- Combine the sausage meat with the bread crumb mix and amalgamate into a homogenous dough.
Notes
Use it as a stuffing for meat, chicken or boned breast of lamb, or form it into balls and cook it in the oven to accompany a roast joint (30 minutes at 200 oC).
The quantity is sufficient for 10 meat balls, a breast of lamb or a chicken.
A little story
One of Papounet’s recipes, which we prefer to eat as meatballs rather than stuffing, although historically, he would only do this to avoid throwing away the leftovers that didn’t go into the “beast”.