A delicious combination of stuffing and pigs in blankets to create these amazing stuffing balls. This recipe also includes cooked chestnuts and dried cranberries for that extra special festive feel.
Ingredients:
- 85g pack sage & onion stuffing mix
- 300g sausage meat from Helen Browning’s
- 90g cooked chestnuts (chopped)
- 50g dried cranberries
- 12 rashers unsmoked streaky bacon from Helen Browning’s
Method:
- Put the stuffing mix in a bowl and pour over 150ml boiling water. Leave the mix to absorb. When cool, add the sausage meat, chestnuts and cranberries and bring everything together with your hands. Cut each rasher of bacon in half lengthways so you get 24 long strips of bacon.
- Cross two bacon strips, then roll a walnut-sized ball of the stuffing mix and sit it on the cross. Wrap the stuffing in the bacon and sit on a lightly oiled baking tray, cross-side up. Repeat to make 12 stuffing balls. Can be made up to two days ahead and chilled. Heat oven to 200C/180C fan/gas 6 and roast the stuffing balls for 25-30 mins until the bacon is crisp and the stuffing is cooked.
Try this recipe with our other sausagemeat flavours …