Sausage stuffing balls
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
Sausage stuffing balls
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.