Crackin’ Balls

Prep: 10 Minutes
Cook: 30 Minutes
Serves: 20 Balls

We could all benefit from more liver in our diets. If you’re not keen on the taste and texture, try these: blueberries, hazelnuts, liver and sausage meat, all blended together and baked for the perfect on-the-go snack.

Nutrition
Calories	146
Carbs	3g
Fat	10g
Protein	12g
Free From

Ingredients

800g Gluten free sausages (We used Black Farmer) **If they don’t have herbs added add some mixed herbs
400g Chicken liver
200g Blueberries
100 g Toasted hazelnuts crushed/finely chopped

Method

Preheat the oven to 180 degrees
Place the liver in a food processor and blend for 2-3 minutes into a paste.
Using kitchen scissors cut and peel the skins off the sausages and add the meat to the food processor and mix until combined with the liver.
Fold in the hazelnuts and blueberries with a spoon and pulse the food processor a few times to mix (but don’t puree the fruit).
Place a sheet of greaseproof paper on a baking tray and put spoonfuls of the mixture on the tray. The mixture is sticky so it’s easiest to use a spoon and mould into small balls.
Bake in the oven for 25-30 minutes. Allow to cool (we actually prefer these served cold!)