Cranberry and sausage stuffing balls with bacon recipe
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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Shop ingredientsEach serving contains
- Energy
- 760kJ 182.0kcal
- Fat
- 11g
- Saturates
- 4g
- Salt
- 1.3g
- Sugars
- 4g
of the Reference intake
Carbohydrate 11.0gProtein 9.3gFibre 0.6g
Method
- 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.
- Season and, using your hands, work it all together until well mixed and evenly distributed.
- 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.
- See more Christmas recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
