Recipes

Crackin’ 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.

Serves: 20 Balls

Prep: 10 Minutes

Cook: 30 Minutes

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

Directions

  1. Preheat the oven to 180 degrees
  2. Place the liver in a food processor and blend for 2-3 minutes into a paste.
  3. 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.
  4. 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).
  5. 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.
  6. Bake in the oven for 25-30 minutes. Allow to cool (we actually prefer these served cold!)