Preheat the oven to 200°C (400°F/Gas 6). Chop the onions to a fine dice.
Melt a knob of butter and a small splash of oil in a heavy frying pan and add the onion; sweat it until the onion becomes translucent. (sweating onions means frying them very gently so they don’t go brown or caramelise). Allow the onions to cool slightly before the next step.
Add the chopped parsley, onions, beaten egg to the Pork & Boozy Cranberry Sausagemeat and season with salt and pepper to your preferred taste.
Roll the mixture into balls and arrange on a shallow tray, adding a small blob of butter to the top of each ball, so it goes nice and crunchy
Cook between 25 and 35 minutes, depending on how large you made the balls. Serve as a snack or as a ‘trimming’ for your roast dinner.