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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. 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. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
