Tom Kerridge's Sausage & Sage Stuffing Balls
The earthiness of black pudding with a fresh hit of sage and a crunchy coating make these stuffing balls extra special for Christmas. The key is not to overcook them so they are still soft and juicy inside when served.
Ingredients
Method
Step 1
Preheat the oven to 180C fan.
Step 2
Heat the olive oil over a high heat in a non-stick frying pan. When hot, add the onions and cook for 4-5 minutes or until they are softened and translucent. Remove from the heat, stir through the sage and leave to cool completely.
Step 3
Crumble the sausage meat and black pudding into a large mixing bowl. Add the breadcrumbs, herbs, nutmeg and lemon zest. Sprinkle in a little salt and then grind in plenty of pepper. Add the cooled onions and sage and mix well with your hands.
Step 4
Divide the mixture into even-sized balls and lay them on a lined oven tray. You should get 24-28 from this recipe. When it’s time to cook them, pop the tray on a high shelf in the oven for 15-20 minutes. When cooked, they will be a dark golden brown on the outside but still juicy and delicious on the inside. Transfer the stuffing balls to a bowl and serve alongside your turkey.
Tom's Tip
You could prep these, cover them and pop them in the fridge overnight to cook the next day. Just take them out of the fridge for around 20-30 minutes to come up to room temperature before putting them in the oven.
