Pork and sage bites with white wine lemon and harissa mustard mayo
Gluten-free, dairy-free, nut-free & fish-free
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
- For the balls: 2 large handfuls of leftover roast pork
- 2 pieces gluten-free bread
- 1 red onion
- 16 - 20 sage leaves finely chopped
- 2-4 tsp Maille white wine lemon and harissa mustard
- 1 egg
- Ground black pepper
- For the dip: 2tbsp mayonnaise
- 1 tsp Maille white wine lemon and harissa mustard
For the balls place the pork, bread and onion in a food processor and process until finely chopped. Alternatively, place each item on its own in a hand-held chopper and process until each is finely chopped.
Add the chopped sage leaves, eggs, mustard and grind of pepper and combine until the mixture starts to clump together.
Remove a small piece of the mixture and roll into a ball. Place on a greased or lined baking tray and repeat with the rest of the mixture. I made approx. 30 small balls with this.
Bake in a pre-heated oven at 180 degrees or 160 degree fan for approx. 20 minutes or until cooked through and golden.
While cooking make the dip by mixing the mayonnaise with the mustard.
I served this with a simple free-from cous cous salad. You could serve them with whatever took your fancy! Perfect for picnics and lunchboxes too.