Perfectly paired with roast poultry, especially at Christmas, Mary Berry has shared her traditional sausage stuffing recipe.
Her delicious sausage stuffing balls require only around half an hour to prepare and even less time in the oven roasting. They are the best accompaniment for a roast dinner.
When it comes to creating a Christmassy feast, the simple Sunday roast simply won’t do.
That’s why the extra trimmings are super important to leave a lasting impression on the family.
If you want people to rave about your side dishes this Christmas, why not try Mary Berry’s sausage meat stuffing balls?
Mary Berry’s sausage stuffing recipe
- Makes: 16 balls
- Prep: 30 mins
- Cooks in: 10 to 30 mins
Ingredients
40g butter, plus extra for greasing
One large onion, finely chopped
700g pork sausage meat
150g fresh white breadcrumbs
One large unwaxed lemon, juice and finely grated zest
Three tbsp chopped fresh parsley
One tbsp chopped fresh sage
Salt and freshly ground black pepper
One tbsp vegetable oil
Method
Melt the butter in a saucepan over a medium heat, add the onion and fry for 10 minutes, or until softened. Stir in the remaining stuffing ingredients, except for the vegetable oil, until well combined. Season with salt and pepper.
Using wet hands, shape the sausage meat mixture into 16 balls. Place on a lightly greased baking tray, cover with cling film and chill in the fridge for at least 30 minutes.
Preheat the oven to 200C (180C fan/gas six). Heat the oil in a large frying pan over a high heat. Add the stuffing balls and fry for five minutes, turning once, until golden on both sides.
Return the fried stuffing balls to the baking tray. Bake the stuffing balls for 20 to 25 minutes, or until cooked through. If they brown too quickly during cooking, cover with kitchen foil. Serve with roast turkey, roast chicken, or other roast meat.
