Christmas Sausage Stuffing Balls
Why this recipe works
- Classic roast-dinner flavour: Sausage meat, breadcrumbs, onion, sage and thyme create the savoury, herby profile expected from traditional British stuffing.
- Golden edges, moist centre: Baking the stuffing in individual balls gives more surface area for browning while keeping the inside tender.
- Easy to prepare ahead: The mixture can be shaped in advance, and cooked leftovers reheat well for roast dinners or festive leftovers.
Get the most out of this recipe
Texture tips
- Keep the mixture light: Mix just until the sausage meat, breadcrumbs and egg are evenly combined; overworking can make the stuffing balls dense.
- Leave space on the tray: Arrange the balls with a little room between them so the heat can circulate and the edges brown rather than steam.
Make-ahead tips
- Shape ahead: Roll the stuffing balls ahead of time, cover and refrigerate, then bake when needed until golden and piping hot throughout.
- Reheat thoroughly: Reheat cooked stuffing balls on a baking tray at 180°C (355°F) until piping hot all the way through.
- Freeze leftovers: Cool completely before freezing in a sealed container, then defrost overnight in the fridge before reheating.
Ingredient notes
- Fresh or dried sage: Fresh sage gives a rounded, aromatic flavour, while dried sage is more concentrated and should be used more sparingly.
- Check the seasoning: Sausage meat and salted butter vary in saltiness, so season carefully and taste the cooked result before adding extra salt at the table.
Common mistakes
- Do not add hot onions to the sausage meat: Let the onion and herb mixture cool slightly before mixing so the fat does not start melting into the sausage meat.
- Cook through fully: Bake until the stuffing balls are golden, piping hot throughout and no pink remains in the centre.
Equipment you'll need
Ingredients
Instructions
- Heat the oven to 200°C (390°F) and line a baking tray. Peel and finely chop the onion, then finely chop the sage.
- Melt the butter in a small saucepan over a medium heat, then add the onion and cook for 8 to 10 minutes until soft and lightly golden. Stir in the sage and dried thyme for 30 seconds, then take off the heat and leave to cool for 5 minutes.
- Tip the breadcrumbs into a mixing bowl. Add the egg and the cooled onion and herb mixture, then mix well.
- Squeeze the sausage meat from the skins into the bowl and mix until evenly combined, without overworking it. Roll into 16 balls and arrange on the tray with a little space between them.
- Bake for 18 to 22 minutes, turning once halfway through, until golden and cooked through. Serve hot alongside roast dinner and gravy.
Recipe notes
Serving suggestions
This recipe pairs well with:
Tips
- For the best texture, let the onion mixture cool slightly before mixing so the fat does not melt the sausage meat.
- If you are serving vulnerable groups, make sure the stuffing balls are cooked until piping hot all the way through with no pink remaining.
Substitutions
- Replace Fresh sage with Dried sage for a similar flavour, using about half the amount.
- Replace Unsalted butter with Salted butter, then taste before serving as the mixture may be slightly saltier.
Storage
- Refrigerate up to 3 days
- Cool completely, then refrigerate in a sealed container for up to 3 days. Reheat on a baking tray at 180°C (355°F) for 10 to 12 minutes until piping hot. Freeze in a sealed container for up to 2 months; defrost overnight in the fridge before reheating.
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Recipe overview
- Servings: 4 servings
- Total time: 45min (20min active)
- Difficulty: Easy
- Cuisine: British
-
Allergens:
Eggs Gluten Milk Wheat
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