Sig's stuffing meatballs

First remove the sausage meat from the skin. Discard skin, put meat in a bowl.

Add the sage and onion stuffing mix. You can use other stuffing mixes if you prefer.

Knead the two ingredients together very well. I separate the mixture into two and one parts. Chop the cheese slices into tiny squares.

In the bigger part I add the finally chopped gouda cheese and into the smaller part I add the chopped goats cheese slices. Separately I knead the cheese into each part of meat until it is mixed in very well and sticks together. I form round little balls and end up with about 6 gouda meat balls and 3 goats cheese meat balls.

Heat a little oil in a frying pan and gently cook the little meatballs balls until crisp and golden on the outside and cooked in the centre. Drain on kitchen paper.

These can be served either as a side with roast chicken or other meats or can be eaten cold as little snacks or as fingerfood at a get-together.

You can make a meatless version of this, just replace the meat with a meat substitute.