Empty the stuffing mixture into a small bowl
Pour the olive oil into the mixture and put the knob of butter on top
Add 225ml boiling water to the stuffing mixture and give it a quick stir
Snip the sausages at one end each and squeeze the meat out of them into the stuffing mixture
Stir the entire mix all around until well combined, leave it to stand for 10 Minutes
Roll into small balls, use a meat baller if you want consistent sized balls.
Place on a baking sheet and cook at 180°C for 30 Minutes until crispy on the outside and soft inside.