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Cranberry and sausage stuffing balls with bacon recipe

31 ratings

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

If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

Energy
760kj
182kcal 9%
Fat
11g 16%
Saturates
4g 18%
Sugars
4g 5%
Salt
1.3g 22%

of the reference intake
Carbohydrate 11g Protein 9.3g Fibre 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.