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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For the balls
- 1/2 Tbsp. olive oil
- 1 onion, finely chopped
- 2 celery sticks, finely chopped
- 2 rosemary sprigs, leaves picked and finely chopped
- 1/2 tsp. mixed spice
- 1/4 tsp. ground nutmeg
- 2 tsp. English mustard
- 40 g dried cranberries, finely chopped
- 400 g sausage meat
- 1 medium egg
- 75 g fresh white breadcrumbs
To wrap
- 8 smoked steaky bacon rashers
- 16 small rosemary sprigs (optional)
- 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.
Per stuffing ball:
- Calories: 135
- Protein: 7g
- Total fat: 9g
- Saturates: 3g
- Carbs: 7g
- Total sugars: 3g
- Fibre: 0g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. 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
