450gSuperquinn Award Winning Irish Sausages
Preheat the oven to 200°C/gas mark 6.
Melt the butter in a non-stick pan over a medium heat. Add the onions and fry for 4 to 5 minutes, until softened. Add the chestnuts and cook for a few minutes, then remove from the heat and tip into a large bowl.
Add the sausage meat, breadcrumbs, Parmesan, egg and herbs to the chestnut and onion mixture and season with salt and pepper.
Melt a little butter and brush into the cups of a 12-hole muffin tin. Lay two pieces of pancetta criss-cross ways in each cup, letting the pancetta overhang the edges. Spoon the stuffing into each cup and wrap the overhanging pancetta back over the stuffing.
Bake for 30 minutes, until golden and crispy. Serve the stuffing balls with all the trimmings.