You can’t beat a salty-sweet stuffing ball. Use a pack of sausagemeat or squeeze sausages from their casings.
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
55 mins
Total Time:
1 hr 15 mins
Cal/Serv:
291
Ingredients
25 g butter
100 g shallots, finely sliced
1 Tbsp. balsamic vinegar
1 tsp. sugar
400 g sausagemeat or pork sausages
150 g dried cranberries
Small handful sage leaves, finely chopped
50 g fresh white breadcrumbs
1 medium egg
1 tsp. dijon mustard
1 Tbsp. olive oil
Directions
Step 1In a pan, melt the butter over low heat.
Cook shallots for 10min,
stirring occasionally,
until soft and translucent.
Increase heat to medium,
stir in vinegar and sugar,
and cook until sugar
dissolves and onions
are coated in the syrup.
Tip into a large bowl
and set aside to cool.
Step 2Preheat oven to
200°C (180°C fan)
mark 6 and line a large
baking tray with baking
parchment. Add the remaining ingredients,
excluding oil, with plenty
of seasoning, to shallot
bowl and mix well. With
damp hands, divide and
roll mix into 12 balls.
Step 3Arrange balls on tray
and brush with oil. Cook
for 20min, until cooked
through. Leave to cool
completely on the tray.
Step 4Open-freeze on
the tray until solid, then
pack into a freezer-safe
container or sealable
freezer bag. Freeze
for up to 1 month.
Step 5To serve, arrange the
frozen balls on a lined
baking tray and reheat
in an oven preheated
to 200°C (180°C fan)
mark 6 for 20min, until
golden and piping hot.
GH TIP:
To serve the stuffing balls straight away, cook for an extra 5min at step 3, until golden brown.
Per serving:
Calories: 291
Protein: 12g
Total fat: 13g
Saturates: 5g
Carbs: 31g
Total sugars: 20g
Fibre: 2g
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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
