Cranberry and sausagemeat stuffing balls

Cranberry and sausagemeat stuffing balls
  • Serves icon Makes roughly 24 balls
  • Time icon Hands-on time 20 min

Looking for a freeze-ahead stuffing recipe for Christmas? Our fruity cranberry and sausagemeat stuffing balls can be made 3 months ahead.

Spare a little freezer room for our freezeable bread sauce.

Nutrition: Per stuffing ball

Calories
89kcals
Fat
4.2g (1.5g saturated)
Protein
4g
Carbohydrates
8.6g (4.9g sugars)
Fibre
0.5g
Salt
0.3g
Calories
89kcals
Fat
4.2g (1.5g saturated)
Protein
4g
Carbohydrates
8.6g (4.9g sugars)
Fibre
0.5g
Salt
0.3g

Ingredients

  • 10 (667g) free-range pork sausages, casings removed
  • 1 red onion, chopped
  • 125g dried cranberries
  • Good grating whole nutmeg
  • Splash sherry (optional)
  • 1 tbsp olive oil
  • 6 sage leaves, finely chopped
  • 2 rosemary sprigs, leaves picked and chopped
  • Handful flatleaf parsley, chopped
  • 50g fresh breadcrumbs (from about 1 slice of bread)

Method

  1. Heat the oven to 180ºC fan/gas 6. Put all the ingredients in a bowl and season. Using your hands, scrunch the mixture together until combined, then roll into about 24 evenly sized balls.
  2. Arrange the stuffing balls on 1-2 baking trays lined with baking paper and bake for 35 minutes, turning halfway through so they’re evenly browned. Keep warm to serve with your roast.

delicious. tips

  1. After cooking, cool, then open-freeze on a tray. Transfer to a food bag and freeze for up to 3 months. Defrost in the fridge, then heat through in a hot oven to serve.

Recipe By

Jen Bedloe

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