Sausagemeat Stuffing Balls with Sage and onion

This recipe can be made into stuffing balls or packed in to a small dish and baked to spoon out. Delicious with roast chicken, turkey, pork or as the basis for sausage rolls.

Serves 8

Prep: 10 mins

Cook time: 30-40 mins (balls 30mins tray 40mins) 

Preheat oven: 200c or 180c fan

Equipment

Sharp knife

Chopping 

Ingredients

1 Onion 

25 g butter  (and some for greasing dish if using)

Tbsp heaped with sage leaves chopped (or 1 tsp if dried)

400g / 14 oz Sausagemeat

80g / 2 3/4 oz White bread with crusts removed  (or any bread see method). N.B. Gluten free bread works fine. 

Salt and pepper

Method

Finely chop the onion. Heat the butter in a frying pan and gently fry the for 10 mins until soft.

To make the breadcrumbs chop off the crusts to weigh. White bread is preferred but use any you have as is to help the mixture bind. Chop into bits if using the blender and use a handful at a time so the blender can cope or use a zyliss.

Remove the frying pan from the heat and stir in the breadcrumbs to space up the butter and well coated. Leave to cool for a few mins. In a large bowl mix the other ingredients, seasoning well with salt and pepper add the onion and breadcrumb mix.

If making balls, either line or lightly grease a baking tray so the balls don't stick. Shape the mixture into balls of whatever size you like -  I normally start using a tbsp measure to get the size then wing it.

Alternatively, if using one dish, grease the dish with butter and squash the mixture into a tray or dish approx 8in or 20cm square.

Cover with clingfilm at chill in the fridge for at least 30 mins. This helps stop them falling apart when cooked

When ready to cook put in the oven for 30 mins if making balls or 40 mins for the tray.

Enjoy!