Ingredients:

  • 3 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 Celery Stalks, finely diced
  • 2 Tbsp Fresh Sage, finely chopped
  • 1 tsp Fresh Thyme leaves
  • 1/2 tsp Fine Sea Salt, plus more to taste
  • 1/4 tsp Freshly Ground Black Pepper, plus more to taste
  • 4 oz Stale White Bread (crusts removed, processed into rough breadcrumbs)
  • 1 lb Quality Pork Sausage Meat
  • 1 Large Egg, lightly beaten
  • 2 Tbsp Chicken Stock (low sodium), warm

Instructions:

  1. Prepare the stale bread into coarse crumbs. Set aside in the large mixing bowl.
  2. Sauté Aromatics: Melt the butter in a frying pan over medium heat. Add the diced onion and celery. Sauté gently until softened and translucent (about 5–7 minutes). Do not allow them to brown.
  3. Bloom Herbs: Stir in the fresh sage and thyme, along with the salt and pepper. Cook for 1 minute until fragrant. Remove the pan from the heat and allow the mixture to cool slightly (5 minutes).
  4. Combine Ingredients: Add the cooled aromatic mixture (including all the butter/fat) to the bowl with the breadcrumbs. Add the sausage meat, beaten egg, and chicken stock.
  5. Mix Gently: Use your hands or a wooden spoon to combine the ingredients thoroughly but gently. Avoid overworking the meat.
  6. Test for Seasoning: Fry a tablespoon of the mixture until cooked, taste, and adjust the salt, pepper, or herbs in the main mixture as needed.
  7. Shape the Balls: Line a baking sheet with parchment paper. Roll the mixture into 16 uniform balls (approx. 1.5 inches / 4 cm diameter).
  8. Chill: Place the shaped stuffing balls in the refrigerator for a minimum of 30 minutes. This is crucial for maintaining shape during cooking.
  9. Preheat Oven: Preheat your oven to 400°F / 200°C (180°C Fan/Gas Mark 6).
  10. Bake: Arrange the chilled stuffing balls on the prepared baking sheet. Bake for 30–35 minutes until deeply golden brown and crisp on the exterior, and the internal temperature registers 165°F (74°C).
  11. Rest and Serve: Transfer the stuffing balls to a wire rack for 5 minutes before serving to ensure they remain crispy on the bottom.