Sausage and bacon stuffing balls
- December 2011
- Serves 6
- Takes 20 minutes to make, 25 minutes to cook
Create crispy Christmas stuffing balls with this easy throw-it-all-in recipe. The sausage and bacon recipe is packed with fruit for a festive touch.
- 16.9g (5.2g saturated)
- 22.3g (15g sugars)
- 3 tsp sunflower oil, plus extra to grease
- 6 rindless dry-cured streaky bacon rashers, finely chopped
- 45g butter
- 1 large onion, finely chopped
- 100g celery, finely chopped
- 1 large cox apple, peeled, cored and finely diced
- 225g good-quality pork sausagemeat
- 100g soft prunes, finely diced
- 50g fresh white breadcrumbs
- 1 ½ tbsp finely chopped fresh thyme leaves
- 1 beaten egg
- Heat the oven to 230°C/fan210°C/gas 8. Heat the oil in a small frying pan, then cook the bacon until golden. Add the butter, onion and celery, then fry gently for 5 minutes until the onion is soft and golden. Add the apple to the pan and fry for 2 minutes, then season lightly and transfer to a large bowl to cool.
- Mix the sausagemeat, prunes, breadcrumbs and hyssop or thyme into the cooled onion and apple mixture. Season (bearing in mind the sausagemeat might be salty), stir in the egg to bind the mixture together, then use your hands to shape it into 6 evenly sized balls.
- Put in a lightly oiled roasting tin. Bake for 10 minutes, then reduce the oven to 180°C/fan160°C/gas 4 and cook for 15 more minutes or until golden brown.
The uncooked stuffing balls will keep in the fridge for 24 hours. To freeze, separate with layers of baking paper in an airtight container. Defrost in the fridge overnight, then bake as above.
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Sausage stuffing balls
Use the leftover sausagement stuffing from Christmas Day for this sausage stuffing ball recipe.
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