butter, plus extra for greasing the drip pan
brown onion, finely diced
pork sausages, skins removed
slices stale bread, blended into bread crumbs
rashers bacon, finely diced
egg, lightly beaten
cranberries, roughly chopped
pistachios, roughly chopped
fresh sage leaves, finely chopped
Salt, to taste
Freshly ground black pepper, to taste
In a saucepan on the side burner or stove top over low heat, melt the butter. Add the onion and fry for a few minutes until golden and just beginning to soften. Remove the saucepan from the heat, and set aside to cool.
Prepare the barbecue for indirect cooking over medium heat (180°C to 230°C). If using a Weber Q barbecue, set up your barbecue with a convection tray and a trivet.
Once the onion is cooled, mix with the remaining ingredients. Using heaped tablespoons worth of mixture, roll into balls.
Put the stuffing balls into a drip pan that has been lightly greased with butter. Roast the stuffing balls over indirect medium heat, with the lid closed, for 10 to 15 minutes, or until cooked through.
Put the stuffing balls into a drip pan that has been lightly greased with butter. Roast the stuffing balls over medium heat, with the lid closed, for 10 to 15 minutes, or until cooked through.