Makes 15
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To serve:

  1. To make the stuffing, cook the Clonakilty ‘Ispíní’ Sausage meat in a medium size pan over medium heat. Add 1 tsp of oil to the pan, when hot add the sausage meat and cook for 6-8 minutes, breaking it down with the back of a wooden spoon, until cooked through. Remove and set aside.
  2. Add the second tsp of oil to the pan and cook the onions for 5 minutes until translucent and soft.
  3. In a large mixing bowl add the onions, sausagemeat, herbs, chicken stock, melted butter, 150g of the breadcrumbs and mix well so the sausage meat is well incorporated. Pop in the fridge to chill for 30 minutes.
  4. Divide the stuffing into approx. 15 pieces, golf ball size. Add a portion of stuffing to your hand and spread it out, put a piece of the mozzarella in the centre, then enclose the cheese in the stuffing and roll it into a ball. Repeat with the remaining stuffing and mozzarella.
  5. Put the flour, eggs, and remaining 75g of breadcrumbs into three separate shallow bowls. Dip each prepared stuffing ball into the flour, followed by the eggs and finally, the breadcrumbs. Transfer to a large plate until frying.
  6. Half-fill a large,heavy-based saucepan with vegetable oil and heat over medium-low until it reads 170C on a cooking thermometer. Fry the stuffing balls in batches and cook for 8-10 mins, or until golden brown and melted in the centre. Dry on a tray lined with kitchen paper and serve cranberry sauce.
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