With only one week left until Christmas, food prep is in full swing and I can safely say that I am right on top of things this year. I’m probably the most organised I’ve ever been at Christmas and I’ve even had these rosemary and red onion sausage stuffing balls prepared and sat in my freezer since the beginning of the month.
I do have my mother to thank for these sausage balls though, as she was the one who gave me the idea a few years ago, when I was watching her make her own sausage balls for Christmas dinner. Now I make them every year and they are definitely more exciting to have on your plate than the standard sage and onion stuffing.
Makes 8-9 Stuffing Balls.
- 1 Box of Linda McCartney Rosemary & Red Onion Sausages
- 80g Stale or Lightly Toasted Breadcrumbs
- Generous Knob of Butter
- 1 Medium Red Onion
- 1 Tsp Chopped Garlic
- 2 Tbsp Fresh Rosemary
- 1/2 Tsp Sea Salt
- 1/4 Tsp Black Pepper
Pre-heat your oven to 180c (fan assisted)
Finely dice your red onion and toss it into a frying pan with the butter and garlic, and sauté until they have softened.
Turn off the hob and remove the frying pan from the heat.
Mash the sausages with the back of a fork or chop finely with a knife, then place them in the pan along with the salt, pepper, chopped rosemary and the breadcrumbs.
Now combine the ingredients until the mixture starts to hold together. If the stuffing is too dry to form a ball then add a little water or 2 egg whites.
Now form the sausage mixture into balls – squeeze the mixture in your hand firmly and form a ball. Place them on a lined baking tray and cook in the oven until brown – 10-12 minutes. If you prefer a greasier stuffing ball then you can shallow fry in a pan with more olive oil or vegetable oil.
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