Rosemary & Red Onion “Sausage” Stuffing Balls


7B895BDA-3A52-42F3-B811-A457C108E002.jpegWith 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.

46CB6B47-4731-481D-B196-BB716B3738F7.jpegI 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
  • 2 Slices of Bread (80g)
  • 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 slightly soft.

On the same chopping board you can mash the sausages with the back of a fork, then place them in the pan along with the salt, pepper and chopped rosemary.

Toast the bread and blend into breadcrumbs.

Remove the pan from the heat and stir the breadcrumbs into the sausage mixture; combine until it forms a dough. If it’s too dry to form a ball then add a little water or egg white.

Now form the sausage mixture into balls – squeeze the mixture in your hand and form a ball. Place them on a lined baking tray, spray with olive oil and cook in the oven until brown – 10-12 minutes. If you prefer a greasier stuffing ball, then you can shallow fry these in a pan with more olive oil or vegetable oil.

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© The Hungry Welsh Girl 2019
All photos, recipes and texts are copyrighted unless otherwise stated. All Rights Reserved

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