Garlic Bread Sausage Stuffing Balls
Garlic bread sausage stuffing balls are the perfect side dish. They're crisp on the outside, packed full of flavour and brushed with garlic butter, like garlic bread!
Servings: 12 Stuffing Balls
Equipment
- Large Mixing Bowl
- Small Saucepan
- Baking Tray
Ingredients
Stuffing
- 2 Brown Onions (Peeled)
- 1 tbsp Vegetable Oil
- 30 g Unsalted Butter
- 3 Garlic Cloves (Peeled)
- 500 g Pork Sausage Meat
- 100 g Brioche (Or Soft White Bread)
- ½ tsp Dried Sage
Garlic Butter
- 50 g Unsalted Butter
- 1 Garlic Clove
- 1 tbsp Finely Chopped Parsley
Instructions
Stuffing
- First, finely dice the brown onions. Then add the vegetable oil and butter into a small saucepan, set over a medium-low heat then add in the onions once the butter's melted.
- Season the onions with a pinch of salt then cook for 5-10 minutes, until soft and translucent. Then add in the grated garlic, cook for another minute then transfer to a bowl and leave to cool completely.The onions need to be completely cold before they're added to the sausage meat.
- In the meantime, add the brioche into a food processor and blitz to make coarse breadcrumbs.
- Next, add the sausage meat, breadcrumbs, cooled onions and the dried sage into a large mixing bowl then season with salt & pepper and mix well by hand, to combine.
- Take a small piece of the stuffing mix, make a small patty with it then fry in a saucepan, to cook through. Give the cooked stuffing a taste to check the seasoning then add in more salt & pepper into the mix as needed.
- Divide the stuffing mix into 12 equal portions, rolling each one into a ball with your hands. Each should weigh around 60g. Once shaped, place the stuffing balls onto a lined baking tray then store in the fridge until you're ready to cook them (or at least 30 minutes).
- Preheat an oven to 200°c/180°c fan (392°f/356°f).
- Lightly drizzle the stuffing balls with vegetable oil then bake in the preheated oven for 20-25 minutes, until cooked through. The internal temperature of the stuffing needs to be at least 75°c/167°f.
- Whilst your stuffing is cooking, make the garlic butter. To do this, melt the butter either in a bowl in the microwave or in a small pan over a low heat. Then stir in the garlic, followed by the chopped parsley and a pinch of salt. Set to one side until your stuffing is cooked.
- Once cooked, brush each stuffing ball with a generous amount of garlic butter then serve.
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1. To Cook In An Aga - Use the simmering plate to cook the onion and garlic. Bake your stuffing balls in the roasting oven, on the bottom set of runners.
2. Sausage Meat - Using good quality sausage meat is key when making stuffing. I'd recommend visiting your local butcher.
3. Breadcrumbs - I use brioche breadcrumbs (a sliced loaf or buns) but soft white bread will work too. There's no need to remove the crusts unless you want to! Just make sure the amount of breadcrumbs is still the same. Make sure to use fresh breadcrumbs not dried!
4. Making Ahead Of Time - These stuffing balls can be made a day before you plan to cook them an should be stored in the fridge, covered with clingfilm. If your stuffing has been chilled for more than an hour or so, you may need to add an extra couple of minutes to the cook time.
5. Leftovers - Leftovers can be eaten hot or cold. To reheat leftover stuffing balls, bake in an oven set to 170°c/338°f for 15-20 minutes, until piping hot. The internal temperature needs to be at least 75°c/167°f.
6. Freezing - To freeze your unbaked stuffing balls, freeze them on a tray to stop them sticking together then transfer to a food safe bag or a container and freeze for up to 3 months. Stuffing balls should be defrosted in the fridge before being baked.
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