These sausage stuffing balls are packed with cranberries and wrapped in bacon, making them a delicious addition to your festive table!
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Yields:
16
Prep Time:
20 mins
Cook Time:
45 mins
Total Time:
1 hr 5 mins
Cal/Serv:
135
Ingredients
For the balls
1/2Tbsp.
olive oil
1
onion, finely chopped
2
celery sticks, finely chopped
2
rosemary sprigs, leaves picked and finely chopped
1/2tsp.
mixed spice
1/4tsp.
ground nutmeg
2tsp.
English mustard
40g
dried cranberries, finely chopped
400g
sausage meat
1
medium egg
75g
fresh white breadcrumbs
To wrap
8
smoked steaky bacon rashers
16
small rosemary sprigs (optional)
Directions
Step 1For the balls, heat the oil in a medium pan over low-medium heat and fry the onion and celery for 10min, until softened. Add the rosemary, spices and mustard and fry for 1min. Tip into a large bowl and leave to cool.
Step 2Once cool, mix in the cranberries, sausage meat, egg, breadcrumbs and plenty of seasoning.
Step 3Preheat oven to 190°C (170°C fan) mark 5. To wrap, stretch the bacon rashers individually to lengthen slightly, then halve each to make shorter lengths. Divide stuffing mixture into 16 portions, and with damp hands roll into balls.
Step 4Wrap a bacon length around each stuffing ball, securing with a small rosemary sprig stripped of most of its leaves, if you like. Arrange balls on a baking tray, bacon seam down.
Step 5Cook for 30min, or until golden and piping hot. Transfer to a warm dish and serve.
Get Ahead:
Prepare to end of step 4 up to a day ahead. Cover and chill. Complete recipe to serve, cooking for 5min more, if needed.
A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
