Preheat the oven to 200*
Peel and finely dice the onion.
Peel and finely dice the garlic.
Pick the leaves from the parsley and sage and finely slice.
Whisk the egg
Over a low heat cook the onion with the sunflower oil for approx 1 minute.
Add the garlic, salt and pepper and continue to cook until the onion becomes translucent.
Cool and mix with the sausage meat, egg, mustard and herbs. Place in a piping bag.
Lay a sheet of aluminium foil around A4 size onto a work surface, then do the same with cling film on top of the foil.
Put a sheet of parma ham onto the middle of the cling film, pipe a line of the stuffing mix down the center of the ham.
Fold the ham over on itself to create a sausage, then fold over the cling film, roll it together into a tight sausage, do the same with the foil.
Chill in the fridge to set the mix firm and bake in a hot oven for 20 minutes when needed.
Allow to cool before cutting into 1 inch pieces, turn them end on and top with a little cranberry sauce and a red currant or two
«If you want your ham crispy pan fry the sausages in a little butter them they have been baked.»