How To Make Sausage Stuffing Balls Food

SAUSAGE STUFFING BALLS

Steps:

• Preheat the oven to 350F/180°C.
• Grate the apple and onion using a box grater or shredding attachment on a food processor.
• Place all ingredients apart from the olive oil in a large mixing bowl. Using your hands mix all ingredients together until throughly combined.
• Shape the sausage stuffing mixture into meatballs using your hands (this makes around 16 balls). PLace in the fridge for 10 minutes.
• Put 1 tbsp of olive oil in a pan and brown the stuffing balls all over. Place the balls on a baking tray and cover with tin foil. Bake the balls for 25-30 minutes until cooked through and juicy.

HOW TO MAKE SAUSAGE STUFFING BALLS

Steps:

• In a large frying pan, fry the onions in 1 tbsp of the vegetable oil on a low-medium heat until softened and golden. Remove from the pan and set aside to cool a little.
• In a large mixing bowl, combine the sausage meat, breadcrumbs, lemon juice and zest, parsley, sage, salt and pepper, cooked onions, and chicken stock. Make sure the ingredients are thoroughly mixed.
• Cut some baking paper to size to fit on a large baking tray. With clean hands, take a small handful of the stuffing mixture and shape into balls. Place onto the baking tray. Depending on how small or large you like them, this should make between 12 and 20 stuffing balls.Cover the tray with cling film and chill in the fridge for at least an hour, two is best.
• Heat the remaining vegetable oil in a large frying pan on high heat. Fry the stuffing balls for about 5 minutes, turning several times until each side is golden brown.
• Place the part-fried stuffing balls back on the baking tray. At this point, you can refrigerate or freeze the stuffing balls once cooled ready to be baked.
• Preheat the oven to 200C. Bake the stuffing balls for 20-25 minutes or until golden brown and cooked through.

SAUSAGE STUFFING BALLS

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a medium bowl, mix herb-seasoned dry bread stuffing mix with hot water. Gradually mix in pork until blended with the stuffing mix. Stir in onion, celery, egg and baking powder.
• Shape the mixture into 1 inch balls. Place the balls on a large baking sheet, cover with foil and bake in the preheated oven 15 minutes.
• Remove foil. Raise oven temperature to 350 degrees F (175 degrees C). Continue baking 25 minutes, until golden brown.

BASIC STUFFING BALLS WITH VARIATIONS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Line a baking sheet with foil paper and lightly grease the foil for easy clean up.
• Heat butter or margarine in a large skillet.
• Add onion and celery and sauté gently until soft.
• Combine remaining ingredients with the celery and onion mixture, adding any variations you like.
• Shape mixture into 8 balls. Dampen hands with cold water if necessary.
• Place stuffing balls on prepared baking sheet.
• Bake at 375 degrees Fahrenheit for about 20 minutes or until set.

SAVORY SAUSAGE BALLS

Steps:

• In medium bowl, combine egg, sausage, stuffing mix and sage.
• Mix thoroughly.
• Shape into 1 inch balls.
• Add to large skillet.
• Cook over medium heat, turning occasionally, 5-8 minutes or until browned on all sides.
• Remove from skillet.
• Drain on paper towels.
• Drain fat from skillet and discard.
• Add water, ketchup, chili sauce, brown sugar, soy sauce and vinegar to skillet.
• Stir well.
• Return meatballs to skillet and stir to coat.
• Bring to a boil over medium-high heat.
• Cover.
• Reduce heat to medium-low and simmer 30 minutes, stirring occasionally.
• Transfer to chafing dish and serve with wooden picks.
• You can also bake these with the sauce in the oven set at 350 for 30-35 minutes.