Wild Mushroom & Pork

Squeeze the meat out of the sausage casings to form small ball shapes.
Fry off in a pan with a littleolive oil, until all sides have been browned.
Add to the pan the garlic,thyme and rosemary, and continue to fry off for a further 5 or so minutes.
Add the sherry and de-glazethe pan, then move to the side off the heat.
In a separate pan, fry off themushrooms, until golden in colour, then add to the meat balls.
Allow to cook of for a further10 minutes with the addition of the zests.
Finish off with the parsleyjust prior to service.