Sausage and Bacon Stuffing Balls
Roasted pork and bacon stuffing balls with apples, prunes, and fresh thyme. Golden breadcrumb exterior with a savory, fruit-studded filling. Baked until crispy outside and cooked through, ideal as a festive side or appetizer.
Ingredients
- 3 tsp sunflower oil
- sunflower oil, for greasing
- 6 rindless dry-cured streaky bacon rashers, finely chopped
- 3 ¼ tbsp butter
- 1 large onion, finely chopped
- 3 ½ oz celery, finely chopped
- 1 large cox apple, peeled, cored, finely dicedgranny smith apple1:1cooking apples
tarter variety
- 8 oz pork sausagemeat, good-qualityturkey sausagemeat1:1poultry
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- 3 ½ oz soft prunes, finely diceddried apricots1:1dried fruit
different sweetness
- 1 ¾ oz fresh white breadcrumbspanko1:1breadcrumbsadds gluten
crispier texture
- 1 ½ tbsp fresh thyme leaves, finely chopped
- 1 egg, beaten
Instructions
- 1
Heat oven to 450°F/fan 400°F/gas 8.
- 2
Heat oil in a small frying pan and cook bacon until golden.
- 3
Add butter, onion, and celery to the pan and fry gently for 5 minutes until onion is soft and golden.
- 4
Add apple to the pan and fry for 2 minutes, then season lightly and transfer to a large bowl to cool.
- 5
Mix sausagemeat, prunes, breadcrumbs, and thyme into the cooled onion and apple mixture.
- 6
Season to taste, bearing in mind the sausagemeat may be salty.
- 7
Stir in beaten egg to bind the mixture together.
- 8
Use your hands to shape the mixture into 6 evenly sized balls.
- 9
Place in a lightly oiled roasting tin.
- 10
Bake for 10 minutes, then reduce oven to 350°F/fan 325°F/gas 4 and cook for 15 more minutes or until golden brown.
Tips
Season carefully after adding the sausagemeat, as it may already be salty.
Allow the vegetable and fruit mixture to cool before mixing with sausagemeat to avoid cooking the egg prematurely.
Good to Know
Keep in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 10 minutes before serving.
Shape the balls up to 24 hours ahead and refrigerate on a tray, covered. Bake from cold, adding 5 extra minutes to the final cooking time.
Serve hot as a side dish with roasted meats or as an appetizer.
Common Mistakes
Do not skip cooling the vegetable mixture to avoid the heat cooking the egg when mixed.
Do not overseason before adding the sausagemeat, which is already seasoned and may be salty.
Do not skip the temperature reduction after 10 minutes; this prevents over-browning the exterior while the interior finishes cooking.
Substitutions
Dairy-Free Swaps
General Alternatives
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