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Close up picture of our Sausage Meat Stuffing Balls with Apple and Chestnut with sprinkled thyme on top served on a black metal dish on a brown wooden chopping board with a red and green tartan cloth in the background
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5 from 32 votes

Sausage Meat Stuffing Balls with Apple and Chestnut

Looking for an easy homemade recipe for Sausage Stuffing?
We show you how to make your own Sausage Meat Stuffing Balls with Apple and Chestnut from scratch. They are the best side dish to cook for Christmas or any Roast Dinner.
A simple mix of apple sausages, chestnuts, shallots, garlic, breadcrumbs, and thyme.
Can be made ahead of time and frozen.
UK & US measurements are given.
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: British
Keyword: Christmas, Homemade, roast dinner, roast sidedish, sausagemeat, Thanksgiving
Yield: 12 balls
Calories: 166kcal
Author: Luke and Kay - Flawless Food

Equipment

  • Baking Tray

Materials

  • 1 large Shallot or 1 small onion
  • 2 cloves Garlic crushed
  • 180 g Pack Whole Roasted Chestnuts
  • 400 g Pork & Apple Sausages or your choice of other sausage meat flavours
  • 100 g Natural or White Breadcrumbs can be homemade
  • 3 sprigs Fresh Thyme or 1 teaspoon dried herbs
  • Salt & Pepper to taste

Instructions

  • Saute the shallot (or onion) on low heat for 5 minutes until soft and golden. Add crushed garlic for the last 2 minutes. Leave to cool.
    Preheat oven to 200°C / 400°F fan oven
    Cooked chopped shallots in a black cast iron pan
  • Use a potato masher to crush up the whole roasted chestnuts into small pieces.
    You can use a food processor for this step if wanted.
    Crushing up roasted chestnuts in a silver bowl with a black and silver masher
  • Use a knife or kitchen scissors to remove the casing from sausages. Add the sausages to the bowl with the chestnuts.
    Peeling the skin away from a sausage by hands
  • Add the breadcrumbs.
    Crushed roasted chestnut, sausage meat in a silver bowl with bread crumbs being poured over the top
  • Add thyme leaves. Run finger and thumb backwards down sprig stem to remove.
    Running thyme stalk backwards through thumb and finger to remove thyme leaves from the stalk
  • Add the cooled down shallots to the rest of the ingredients. Season with salt & pepper.
    Cooked chopped shallots added to the sausage meat stuffing mixture in a large silver bowl
  • Mix the ingredients together, we find it easier to use hands for this.
    Mixing together the Sausage Meat Stuffing with Apple and Chestnut by hands in a silver mixing bowl
  • Grab some of the stuffing mix and roll between palms of hands to form golfball-sized balls
    Rolling out Sausage Meat Stuffing Balls with Apple and Chestnut by hand
  • Place on parchment paper or foil to prevent sticking to the tin.
    Sausage Meat Stuffing Balls with Apple and Chestnut made from scratch on a baking tray lined with brown parchment paper
  • Oven bake on 200°C/400°F fan oven for 25 minutes
    Easy Homemade Cooked Sausage Meat Stuffing Balls with Apple and Chestnut on baking tray lined with brown parchment paper
  • Serve alongside your choice of roast dinner.
    Sausage Meat Stuffing Balls with Apple and Chestnut served with all the Christmas trimmings like Cooked small whole turkey,pigs in blankets, Flawless Yorkshire Puddings, glazed parsnips,carrots and Brussel sprouts on a brown chopping board

Video

Nutrition

Calories: 166kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 274mg | Potassium: 179mg | Fiber: 1g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 7mg | Calcium: 23mg | Iron: 1mg