Sausage Stuffing Balls | Easy Crispy Sausage Stuffing Balls with Herbs & Onion
These little stuffing balls are so simple to make, and they are a lot cheaper to make and get so much more.
I like to serve them alongside my festive dinner or with my Roast Chicken. You could always simply have these as you main meat for a dinner with mash, veg and gravy! They don’t need to be served as a side.
Serving Suggestions for Sausage Stuffing Balls
- Roast chicken — stuffing balls make a perfect extra side alongside the main roast
- Christmas dinner — ideal with turkey, gravy, veg and all the trimmings
- Roast potatoes — crisp, golden and perfect with savoury stuffing
- Mashed potatoes — buttery and smooth, great with gravy
- Honey‑roasted carrots or carrots & parsnips
- Roasted Brussels sprouts with bacon or balsamic
- Green beans with garlic butter
- Tenderstem broccoli — steamed or roasted
- Cauliflower cheese for an indulgent side
- Peas — minted or buttered
- Crispy oven chips for a more relaxed, pub‑style plate
- Yorkshire puddings — brilliant for scooping up gravy
- Sage & onion gravy or onion gravy
- Apple sauce or cranberry sauce for a sweet contrast
- Buttered new potatoes for a lighter option
Variations: Sausage Stuffing Balls
- Herby Sausage Stuffing Balls — boost sage, thyme or rosemary for classic roast‑dinner fragrance.
- Garlic‑Rich Sausage Stuffing Balls — add garlic for deeper savoury warmth.
- Cheesy Sausage Stuffing Balls — mix in grated cheddar or Parmesan for a richer, creamier finish.
- Sausage Stuffing Balls with Cranberries — add dried cranberries for festive sweet‑savory contrast.
- Sausage Stuffing Balls with Apple — fold in diced apple for gentle sweetness that suits pork.
- Sausage Stuffing Balls with Bacon — add crispy bacon for smoky savoury depth.
- Sausage Stuffing Balls with Leeks — swap some onion for leeks for a softer, sweeter base.
- Sausage Stuffing Balls with Chestnuts — add chopped chestnuts for nutty richness and texture.
- Sausage Stuffing Balls with Mushrooms — mix in finely chopped mushrooms for earthy moisture.
- Sausage Stuffing Balls with Mustard — add wholegrain mustard for tangy sharpness.
- Sausage Stuffing Balls with Fennel Seeds — include fennel seeds for aromatic warmth that suits sausagemeat.
- Sausage Stuffing Balls with Panko Crunch — use panko breadcrumbs for a crispier exterior.
- Sausage Stuffing Balls with Sage & Onion — double up on sage and onion for a classic stuffing flavour.
Sausage stuffing balls
Sausage stuffing balls baked until golden and crisp, creating a simple, savoury side that looks homely, festive and perfect for serving with roast dinners and rich gravy.
Equipment
- Bowl
- Baking tray
Ingredients
- 400 g sausage meat
- ½ onion, finely sliced
- ½ tsp dried sage
- salt and pepper
Instructions
- Preheat the oven to 200°c / gas 6.
- Mix together the sausage meat, onion, sage and seasoning until thoroughly combined.
- With damp hands, shape into rough balls and arrange on a baking tray.
- Roast in the oven for 18 – 22 mins until the sausage balls are browned all over.
Top Tip:
- If you don't want to use onions, you can substitute with a ¼tsp onion granules.