Sausage and chestnut stuffing balls

These are well worth making, not much effort but made a roast supper seem a bit more special.  

I made them like this: 
Chop one onion, one leek, one celery stick and saute for a few mins with 1 tbsp chopped fresh sage
Allow to cool
Add to 100g breadcrumbs, 200g cooked and peeled chestnuts and 375g skinned sausages ... or any sausagemeat.
Shape into balls, I think this mixture got me about 15.  
Set onto greased tray, cook under foil for 15 mins and then uncovered for a further 30 mins, oven at 180 degrees.  

We ate them, as below, with a Sunday roast supper and cold the next day with cold chicken, jacket potatoes and salads.