Imported from Instagram

Sausage, Sage and Onion Stuffing Balls

Name: Sausage, Sage and Onion Stuffing Balls
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 9 servings
Cuisine: British
Ingredients: 0.5 white onion (diced); 1 stick celery (diced); 2 tbsp salted butter; 2 cloves garlic (grated); 2 tbsp fresh sage; 1 sprig rosemary; 6 sprigs thyme; 0.333 cup chicken bone broth; 3 handfuls breadcrumbs (the creator makes them by processing ciabatta); 4 plain sausages (casings removed; use the sausage meat); salt (1 big pinch); black pepper (1 big pinch, shared with salt); 0.25 whole nutmeg (grated); 1 tbsp lemon zest; olive oil (a little, to oil your hands)

Recipe by Georgina Davis @georginaelizat · Instagram

Imported by Blak Rabbit on SeeMeCook

Roast-dinner stuffing balls made with plain sausage, sautéed onion and celery, fresh herbs, breadcrumbs, and lemon zest. Baking gives them browned, caramelised edges; the mixture can be prepared the day before.

9 servings70 minBritish

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Ingredients

0.5 white onion (diced)
1 stick celery (diced)
2 tbsp salted butter
2 cloves garlic (grated)
2 tbsp fresh sage
1 sprig rosemary
6 sprigs thyme
0.333 cup chicken bone broth
3 handfuls breadcrumbs (the creator makes them by processing ciabatta)
4 plain sausages (casings removed; use the sausage meat)
salt (1 big pinch)
black pepper (1 big pinch, shared with salt)
0.25 whole nutmeg (grated)
1 tbsp lemon zest
olive oil (a little, to oil your hands)

Steps

1
Preheat the oven to 180°C (350°F). Line a baking tray with baking paper.
2
Dice the onion and celery; grate the garlic and prepare the fresh herbs. Remove the sausages from their casings to use the meat.
3
Melt the salted butter in a pan over medium-high heat. Add the diced onion and celery and fry for about 5 minutes.
4
Add the grated garlic, sage, rosemary, and thyme. Cook for a couple more minutes.
5
Pour in the chicken bone broth to deglaze the pan, then add the breadcrumbs and stir them into the mixture.
6
Transfer the breadcrumb mixture to a bowl and mix it with the sausage meat.
7
Add a big pinch of salt and pepper, the grated nutmeg, and the lemon zest; mix until evenly combined.
8
Lightly oil your hands with olive oil. Take portions of the stuffing mixture and shape them into 9 medium balls.
9
Place the balls on the prepared tray. Bake for 35–45 minutes, until fully cooked and browned.
10
Serve with roast-dinner trimmings. The balls may be made the day before and baked on the day of serving.

Notes

The source does not specify the weight of the breadcrumbs or sausages, or an exact amount of olive oil; their gram values are estimates only where an amount is stated, and unquantified oil is left without a weight. It does not give a separate chilling or storage method for making the mixture ahead.