Ingredients:

  • 5 lbs (680 g) Pork Sausage Meat, casings removed
  • 2 cups (120 g) Pre-made dried bread stuffing mix
  • 1 cup (100 g) Sharp Cheddar Cheese, shredded
  • 1 Large Egg, lightly beaten
  • 1/2 cup (120 ml) Chicken Stock, warm, low sodium
  • 2 Tbsp (30 g) Unsalted Butter
  • 1/4 cup (40 g) Yellow Onion, finely minced
  • 1/4 cup (40 g) Celery, finely minced
  • 1 Tbsp (5 g) Fresh Sage, chopped
  • 1 tsp (1 g) Fresh Thyme leaves
  • 3/4 tsp Fine Sea Salt
  • 1/2 tsp Black Pepper, freshly cracked

Instructions:

  1. Sauté Aromatics: Melt the butter in a medium skillet over medium heat. Add the minced onion and celery. Sauté gently for 5–7 minutes until softened and translucent, but not browned. Remove from heat and allow to cool slightly.
  2. Combine Dry Ingredients: In a large mixing bowl, combine the dried stuffing mix, shredded cheddar, fresh sage, fresh thyme, salt, and pepper. Toss lightly to distribute the herbs evenly.
  3. Moisten the Stuffing: Pour the warm chicken stock and the beaten egg over the dry stuffing mix. Stir briefly, just until the liquid is absorbed and the mixture is moist.
  4. Incorporate Sausage and Aromatics: Add the cooled, sautéed aromatics and the raw pork sausage meat to the mixing bowl. Using clean hands, gently mix all ingredients together until just combined. Avoid overworking the meat.
  5. Chill the Mixture: Cover the bowl with cling film and refrigerate for a minimum of 30 minutes. This step is vital for ensuring the balls hold their shape during baking.
  6. Preheat and Prepare: Preheat the oven to 190°C (375°F). Line a baking sheet with parchment paper.
  7. Roll the Balls: Use a small scoop (about 1 Tbsp) of the mixture. Roll gently between your palms until smooth and compact, and place them evenly spaced on the prepared baking sheet.
  8. Bake: Bake for 25–30 minutes, rotating the tray halfway through for even browning. The balls are done when they are deeply golden brown and the internal temperature reaches 74°C (165°F).
  9. Rest and Serve: Allow the ultimate savoury stuffing sausage balls to rest on the tray for 5 minutes before serving warm.