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Sausagemeat & Cranberry Stuffing Balls


This is a lovely canapé or alternatively can be used instead of traditional stuffing. I love the burst of flavour as the cranberries pop in your mouth!

Preparation time: 20 minutes

Cooking time: 40 minutes


Serves: 4 people

  • 200 g Dried Cranberries
  • 1 tsp Mixed Spice
  • 50 g SuperValu Butter
  • 100 g SuperValu Fresh Breadcrumbs
  • 2 tbsp SuperValu Fresh Parsley Flat Leaf
  • 1 tbsp SuperValu Fresh Sage
    finely sliced
  • 50 g SuperValu Goodness Pecan Nuts
  • 1 - SuperValu Granny Smith Apples
    peeled, and finely diced
  • 1 - SuperValu Onion
    fi nely chopped
  • 220 g SuperValu Sausagemeat


  1. Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. In a small pan, over low heat melt the butter with the onion.
  3. Cook until softened but not caramelised.
  4. Remove from the heat and add the breadcrumbs and stir to combine.
  5. Leave the mixture aside 10 minutes to cool.
  6. In a separate bowl combine the sausagemeat, apple, cranberries, pecan nuts, sage, parsley and spice.
  7. Mix well to combine, then roll into balls.
  8. Keep in the refrigerator until required.
  9. To cook transfer the stuffing balls to a roasting tin and place in a preheated oven for 40 minutes, turn occasionally through the cooking process to ensure even cooking and a lovely caramelised finish.

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