Pork, Sage and Onion Stuffing Balls (Gluten Free, Dairy Free, Egg Free, Nut Free)
User Reviews
5
Pork, Sage and Onion Stuffing Balls (Gluten Free, Dairy Free, Egg Free, Nut Free)
Description
This recipe blends soft cooked red onions with dried sage, mixed herbs, and seasoned pork sausage meat, shaped into balls and baked until golden and thoroughly cooked. The slow cooking of onions preserves moisture while adding sweetness, complementing the savory pork and aromatic herbs. Baking at a high temperature crisps the outside while keeping the interior juicy.
The stuffing balls have a firm yet tender texture, with herbal notes from sage and mixed herbs enhancing the pork flavor. They are naturally free from gluten, dairy, eggs, and nuts when using suitable sausage meat, making them accessible to various dietary needs.
These can be served alongside roasted meats, vegetables, or incorporated into stuffing for poultry. Alternately, the mixture can be cooked as a baked dish in a greased ovenproof container or used to stuff poultry, ensuring the stuffing reaches a piping hot temperature throughout.
Cooked stuffing balls can be portioned for meals and enjoyed hot, while the recipe adapts well to different cooking methods depending on preference and occasion.
Ingredients
- 2 tablespoons olive oil plus extra for greasing, or rapeseed oil
- 1 red onion
- 3 teaspoons sage dried
- 2 teaspoons mixed herbs dried
- 500 g pork sausage meat ensure gluten, egg, nut and dairy free, as necessary, plain
Instructions
- Preheat your oven to 220C / 200C / gas mark 7 / 425F and grease an oven tray enough to hold all the stuffing balls.
- Drizzle about 2 tablespoons of olive oil into a saucepan. Add the diced onion and put the lid on. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
- When the onions are ready, tip into a bowl and add the sausage meat, herbs, salt and pepper and stir thoroughly.
- Divide the mixture into 12 and shape into balls. Place in your greased tin(s) and cook for 20-25 minutes or until they are golden brown and cooked through.
Notes
- Instead of shaping into balls, you can cook the mixture in a greased oven dish for 25-30 minutes until browned on top and cooked through.
- Use as a stuffing by placing the mixture inside the cavity of turkey, chicken, or duck and cook according to your poultry recipe, ensuring the stuffing is fully cooked and hot.
- This recipe is free from gluten, dairy, eggs, and nuts when suitable pork sausage meat is used.
- Nutrition information provided is approximate and for guidance only.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12stuffing balls
Amount Per Serving
Calories 153 kcal
% Daily Value*
| Calories | 153kcal | 8% |
| Carbohydrates | 1g | 0% |
| Protein | 6g | 12% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 30mg | 10% |
| Sodium | 265mg | 11% |
| Potassium | 123mg | 3% |
| Vitamin A | 60IU | 1% |
| Vitamin C | 1.4mg | 2% |
| Calcium | 21mg | 2% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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