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Cranberry and sausage stuffing balls with bacon recipe

Cranberry and sausage stuffing balls with bacon

Stuffing is a key Christmas side dish and we've made the perfect sweet and salty version. Our cranberry and sausage stuffing balls are rolled by hand and wrapped in streaky bacon, held together with a sprig of rosemary - you're going to love them.

See method
  • Serves 16
  • 50 mins to prepare and 30 mins to cook
  • 182 calories / serving

    Ingredients

    • 1 x 454g pack pork sausages
    • bunch spring onions, finely chopped
    • 75g (3oz) dried cranberries
    • handful fresh rosemary, chopped, plus sprigs for wrapping
    • 150g fresh white breadcrumbs
    • 1 medium egg, beaten
    • 16 rashers streaky bacon

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    Each serving contains

    Energy
    760kJ 182.0kcal
    9%
    Fat
    11g
    medium16%
    Saturates
    4g
    medium18%
    Salt
    1.3g
    high22%
    Sugars
    4g
    medium5%

    of the Reference intake

    Carbohydrate 11.0gProtein 9.3gFibre 0.6g

    Method

    1. Preheat the oven to gas 6, 200ºC, fan 180ºC. Remove the skins from the sausages and put the sausage meat in a large bowl with all the other ingredients except the streaky bacon.
    2. Season and, using your hands, work it all together until well mixed and evenly distributed.
    3. Form the mixture into 16 short sausage shapes and wrap each one, with a sprig of rosemary, in a piece of streaky bacon. Place on a baking sheet and cook for 30 minutes with the other vegetables while the turkey is resting.

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