Cranberry and sausagemeat stuffing balls
Looking for a freeze-ahead stuffing recipe for Christmas? Our fruity cranberry and sausagemeat stuffing balls can be made 3 months ahead.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.deliciousmagazine.co.uk.
Cooking tools:
- Oven
- Mixing bowl
- Chef's knife
- Cutting board
- Microplane
- Baking sheet
- Parchment paper
- Kitchen scale
- Measuring spoon
Ingredients
- 10 (667g) free-range pork sausages, casings removed
- 1 red onion, chopped
- 125g dried cranberries
- Good grating whole nutmeg
- Splash sherry (optional)
- 1 tbsp olive oil
- 6 sage leaves, finely chopped
- 2 rosemary sprigs, leaves picked and chopped
- Handful flatleaf parsley, chopped
- 50g fresh breadcrumbs (from about 1 slice of bread)
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