If you need an easy, hassle-free stuffing recipe you can make in advance, look no further than these sausage stuffing balls. Fresh chopped sage and dried cranberries give a pop of colour and make this stuffing extra festive, but they can be easily swapped for different ingredients.
I believe that all the little “extra” side dishes make Christmas dinner truly exceptional, and stuffing is no exception. It just wouldn’t feel right without it!
If I didn’t make sausage stuffing to serve with the Roast Turkey on Christmas Day, there would be RIOTS. I’m serious! It is as important as the pigs in blankets, roast potatoes, roasted carrots and parsnips and Brussels Sprouts with bacon and chestnuts (ok, the last two are more for my benefit, my lot are all about the meaty side dishes!)
key ingredients for sausagemeat stuffing
- Sausagemeat.
I’ve always been a fan of the sage and onion combination and when you throw sausagemeat into the mix, that’s pretty much my idea of heaven. You can use a block of sausagemeat, or just use good quality sausages. All you need to do is squeeze the meat from the casing (sausage skin).
- dried spices.
Cinnamon, nutmeg and cloves in the form of ground allspice add a little warmth and dried cranberries add a fruity festive touch.
- Breadcrumbs.
You need fresh breadcrumbs for this recipe. This will give you much softer meatballs. Dried breadcrumbs, such as Panko, aren’t suitable. They are perfect for breaded chicken, such as Schnitzel, but not stuffing.
- Dried Cranberries.
I love how the cranberries peek out of the stuffing balls, shining like little jewels. Perfect for your Christmas dinner. I chop them up quite finely. If they are whole, they tend to fall out while cooking. If you don’t like cranberries, you can leave them out.
- Fresh Sage.
I love sage. It’s such an aromatic, pungent herb with a warm, earthy, almost peppery flavour. If you can’t find fresh sage, you can use 1 tablespoon dried sage.
- One Egg.
An egg will bind the stuffing together. It should be at room temperature.
how to make sausage stuffing balls
The printable recipe card with ingredient amounts and detailed instructions is in the recipe card at the bottom of this post.
1. Start by softening finely chopped onion in a pan with some oil and butter. This will take around 10 minutes. When the onion is soft, remove the pan from the heat and using a slotted spoon, transfer it to a bowl to cool down.
2. Place all the other ingredients for the stuffing in a bowl. Add the cooled, cooked onion. Using your hands, mix everything together thoroughly.
3. Roll the stuffing into balls – I usually aim for the size of a golf ball. Place them on a greased baking tin.
4. Cook the stuffing balls at 180C/160 Fan/350F/Gas Mark 4 for about 25 minutes, or until they are golden brown and cooked through.
can i leave out the allspice?
Yes – if you don’t fancy adding the ground allspice, it’s fine to leave it out.
can i make this stuffing in a dish?
Sure. If you don’t feel like making stuffing balls, simply place the mixture in a greased oven-proof baking dish. Depending on the size and depth of your dish, it might take up to 35-40 minutes to cook.
can i make these in advance?
Yes! To make this stuffing ahead of time, simply make the stuffing mix up and roll into balls. Place the uncooked stuffing in an airtight container or dish wrapped in cling film and store in the fridge for up to 24 hours.
When you’re ready to cook the stuffing, remove the stuffing from the fridge for about 15 minutes or so before cooking. Make sure the stuffing is golden and piping hot before serving.
Not a fan of cranberries?
If cranberries aren’t your thing, then some chopped dried apricots would be a good alternative. Or just leave them out for traditional sausage, sage and onion stuffing balls.
More Christmas dishes –
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Sausage Stuffing Balls
These sausage stuffing balls are an essential accompaniment to your Christmas dinner - you can make the stuffing mix 24 hours in advance to save time on the big day,
Ingredients
- 25g butter
- 1 tablespoon olive oil
- 1 large onion, finely chopped
- 1/2 teaspoon ground allspice
- 450g good quality sausagemeat
- 1 medium egg
- 2 tablespoon fresh chopped sage, or 2 teaspoons dried
- 150g fresh white breadcrumbs
- 50g dried Cranberries
- 1 teaspoon fine salt
- Good grinding of freshly ground black pepper
Instructions
- Heat the butter and oil in a small pan. Add the onion and cook for about 10 minutes or until softened.
- Add the ground allspice and cook for a further minute. Set aside to cool down a little.
- Preheat the oven to 200C/180Fan/400F.
- In a large bowl, combine the sausagemeat, egg, sage, breadcrumbs, cranberries, salt and pepper. Add the cooled onion mixture.
- Wet your hands (I find it so much easier to roll them if my hands are slightly wet) and roll the mixture into balls.
- Place the stuffing balls on a greased baking tin and bake for 30-35 minutes until cooked through, golden and piping hot.
Notes
If you prefer, you can make this stuffing in a greased 22cm baking tin for 35-40 minutes.
If making ahead, prepare the stuffing mix as directed, place into a sealable container and chill for up to 24 hours in advance.
Nutrition Information:
Yield: 15 Serving Size: 1Amount Per Serving: Calories: 79Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 230mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 2g
Calories and Nutritional information are provided by a third party application and should be used as a rough guide only.
Yes please to these! I much prefer individual balls of stuffing and some great flavours in these.
Thanks Claire!
Nikki, this looks deliciously straightforward and great with not only Christmas food but a winter buffet, too 🙂
This looks deliciously simple and straightforward, and would be perfect for a winter buffet, too 🙂
This looks amazing! I want some, if not all of it right now.
This is such a delicious and festive idea!
Ooh another recipe I’ve been looking for, thanks Nikki I think my family will love these stuffing balls!
Thank you Kellie – yes they would make great finger food for a buffet, maybe with a spicy ketchup!
Thank you! ?
Thank you so much! Merry Christmas ? x
You’re welcome Lucy, I hope you enjoy them! Merry Christmas ?
These look delicious! I will definitely try them.
I hope you like them!
Will this freeze before cooking?
Yes, you can freeze the uncooked stuffing balls and cook from frozen – just add an extra 10-15 minutes to the cooking time.
Can you freeze these after baking,than put them in a crockpot?
Hi, I don’t think I would put them in a crockpot after defrosting – I think it would be quicker to heat them up in an oven. I’ve never tried it, but I imagine they would take a long time to reach a safe internal temperature in a slow cooker.