Preheat and Prepare: First things first, preheat your oven to 200°C (180°C fan). Line a large baking tray with baking parchment to prevent any sticking.

Sauté the Aromatics: Heat the olive oil in a small frying pan over a medium heat. Add the finely chopped onion and cook gently for 5-7 minutes, until it's soft and translucent but not browned. Add the diced apple and cook for another 2 minutes until it just begins to soften. Set aside to cool slightly.

Combine the Ingredients: In a large mixing bowl, place the sausage meat, fresh breadcrumbs, 50g of panko breadcrumbs, chopped cranberries, fresh sage, and thyme. Add the cooled onion and apple mixture, the beaten egg, salt, and pepper.

Mix Gently: Using your hands (it's the best way!), mix all the ingredients together until they are just combined. I find that it’s important not to overwork the mixture, as this can make the final bites tough. You can learn more about the science of mixing meat from sources like Serious Eats, where they explain how it affects texture.

Shape the Bites: Place the extra panko breadcrumbs onto a small plate. Take a small amount of the sausage mixture (about a heaped tablespoon) and roll it between your palms to form a ball about the size of a walnut.

Coat and Arrange: Gently roll each ball in the panko breadcrumbs to give it a light, even coating. This is what helps create that wonderfully crisp exterior. Place the coated ball onto your prepared baking tray. Repeat with the remaining mixture, spacing the bites about 2cm apart.

Bake to Perfection: Place the baking tray in the preheated oven and bake for 20-25 minutes. They are ready when they are a deep golden brown, firm to the touch, and cooked through completely. You can turn them halfway through cooking for an even colour if you wish.

Rest and Serve: Remove the tray from the oven and let the stuffing bites rest on the tray for a few minutes before transferring them to a serving platter. They are fantastic served warm with a cranberry dipping sauce.