Only about half of the Pork & Sage stuffing balls make it to the table. I can’t help myself, it starts off as, I’ll just have 1, then it’s 2, then they need to be taken away from me. Anyone else do this?
I always prep these pork & sage stuffing balls the day before, it saves time on Christmas day, but also, I think they taste better.
You don’t need to make these into balls. You can form the meat into a loaf, bake it and slice, it’s entirely up to you. If you do this way, make sure you drain off the excess fat before serving.
This recipe makes approx 15-20 balls.
700g of sausage meat or two packs of good quality of sausages, skin removed
3 handfuls of sage, leaves finely chopped
1 large onion, finely diced
1 clove of garlic, finely diced
Knob of butter, can use oil if dairy free
Salt & Pepper
On a low heat melt the butter and gently fry the onion for 8mins. Add the garlic and a handful of sage, fry for 2-3mins until fragrant.
Transfer to a large bowl and allow to cool. If short on time, pop the bowl in the freezer until cool.
Add sausage meat, the rest of the sage and a pinch of salt & pepper.
Using your hands, combine all the ingredients. Take a palm size amount and form a ball. Continue until all meat has been used. Place in a container or roasting tin. Cover with foil (or eco friendly sheet) and put in the fridge for at least an hour.
Preheat oven to 180c. Cook stuffing balls for 30-40mins until cooked through.
If they make it, serve with your dinner.