Sausage Stuffing Balls
These Sausage Stuffing Balls are ultra soft and bursting with flavour. They're easy to make and perfect with a roast dinner!
Servings: 20 stuffing balls
Cost: 50c / 50p
Equipment
- Large Mixing Bowl
- Large Greaseproof Baking Tray
- Sharp Knife & Chopping Board
- Box Grater
- Peeler (for apple)
- 1 tbsp Measuring Spoon
Ingredients
- 1lb / 500g Sausage Meat (see notes)
- 45g / 1.5oz Soft White Bread (see notes)
- 1 medium Red/Sweet Apple, peeled, cored & grated
- 1 medium White Onion, peeled & grated
- 1 medium clove of Garlic, peeled & finely grated/minced
- 2 tsp Dried Sage
- 1/8 tsp Ground Nutmeg (see notes)
- 1/2 tsp Salt
- 1/4-1/2 tsp Black Pepper
- Oil Spray, as needed
Instructions
- Preheat the oven to 200C/400F.
- Bread: Pulse the bread in a food processor until it forms into a crumb-like texture. In a large mixing bowl add the breadcrumbs, grated apple, onion & garlic. Use a fork to mash everything and allow the bread to absorb the moisture.
- Balls: Add the sausage meat, sage, nutmeg and salt & pepper. Give it all a good mix until everything is evenly combined. Use a 1tbsp measuring spoon to scoop out the meat and spread out on a greaseproof baking tray (or use baking/parchment paper). Once you've scooped out all the meat, roll the chunks of meat into balls.
- Bake: Give them a good spray of oil then bake in the oven for 20mins or until golden and piping hot through the centre.
Video
Notes
a) Sausage Meat - You'll find sausage meat in most supermarkets, but if you can't, just squeeze the meat from some 'neutral flavoured' sausages (i.e not herby or specially spiced sausages).
b) Baking tray - The sugar from the apple will caramelise on the tray and can become sticky, so it's important you're using a good greaseproof tray (or grease it yourself with oil). Or use baking paper.
c) Breadcrumbs - Easiest to pulse slices of bread in a food processor to make the crumbs. If you don't have a food processor just slice the crusts off the bread and dice into cubes as small as you can. From there, just make sure the cubes soak up as much moisture as possible from the apple/onion before combining with the sausage.
d) Nutmeg - This adds a nice festive flavour. It is quite faint, but I do recommend using it if you've got it on hand. If you've not then don't worry, I wouldn't go out specifically to get it.
e) Can I pan fry these? - Because of the high bread content I don't recommend frying these. The bread tends to stick to the pan.
f) Can I prepare these ahead of time? - You can fully prep them and tightly cover in the fridge overnight, then spray with oil and bake as instructed (add a few more mins if baking straight from the fridge). You can also freeze them. I recommend freezing them on a tray then transferring to a ziplock bag after a few hours, just to ensure they don't stick together. From there thaw in the fridge then bake.
g) Can I fully make these ahead of time? - You can, but they do dry out as they rest/reheat. Once baked, just allow to completely cool then tightly cover in the fridge for 2-3days or freeze for a month. Reheat in the oven at 180C/356F until piping hot through the centre again (thaw in fridge first if freezing).
h) Calories - per stuffing ball (20 in total).
Nutrition
Calories: 92kcal | Carbohydrates: 3.16g | Protein: 3.54g | Fat: 7.22g | Saturated Fat: 2.586g | Polyunsaturated Fat: 0.958g | Monounsaturated Fat: 3.269g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 235mg | Potassium: 80mg | Fiber: 0.4g | Sugar: 1.31g | Vitamin A: 10IU | Vitamin C: 1.3mg | Calcium: 11mg | Iron: 0.4mg