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a black bowl filled with sausage and sage stuffing balls studded with cranberries surrounded by gold fairy lights on a grey background.

Sausagemeat Sage and Cranberry Stuffing Balls

These sausagemeat, sage and cranberry stuffing balls make a delicious accompaniment to your Christmas dinner - you can make the stuffing mix 24 hours in advance to save time on the big day!
Course Side Dish
Cuisine British
Keyword sausagemeat, sage and cranberry stuffing balls
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 15 stuffing balls
Author Nickki Thompson


  • 25 g butter
  • 1 tbsp oil
  • 1 large onion finely chopped
  • 1/2 tsp ground allspice
  • 454 g sausagemeat
  • 1 medium egg
  • 2 tbsp fresh chopped sage
  • 150 g fresh white breadcrumbs
  • 50 g dried Cranberries
  • 1 tsp salt
  • Good grinding of freshly ground black pepper


  • 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 and golden.  


If you prefer, you can make this stuffing in a greased 22cm baking tin for 40-45 minutes.  
If making ahead, prepare the stuffing mix as directed, place into a sealable container and chill for up to 24 hours in advance.