2012 Cooking Club Week 40: Stuffing Balls

gerrybbadd · 24-12-2015 6:19pm

I only had a batch last week - now my favourite stuffing recipe. Thanks Bazmo

homemadecider · 24-12-2015 10:33pm

The Black Oil wrote: »

Did you use onions in your second batch?

I did. We ate some with our dinner tonight and they were gorgeous. I will definitely be adding apple and orange zest again, the combination was great. I added lots of extra thyme and black pepper to the other ones, also fecken gorgeous! Thanks for a great and easy recipe.

catho_monster · 27-12-2015 5:39pm

The stuffing balls are a Christmas tradition in our house now too! We make them with pork and apple sausages (from Tesco or M&S) and roast them in goose fat with a little bit of the turkey juices.

BaZmO* · 27-12-2015 5:50pm

catho_monster wrote: »

The stuffing balls are a Christmas tradition in our house now too! We make them with pork and apple sausages (from Tesco or M&S) and roast them in goose fat with a little bit of the turkey juices.

Pork and Apple. That sounds lovely.

The Black Oil · 16-01-2016 7:10pm

homemadecider wrote: »

I've just made a batch of these, thanks for the recipe. I did one batch as per your instructions and then another batch with a grated apple, orange zest and fresh nutmeg. I've put the whole lot into the freezer on a tray for enthusiastic consumption later in the week.

Just tried this version - very good.

magicmushroom · 26-01-2016 3:13pm

make my stuffing balls just with sausage meat, finely diced onion, lots of sage, breadcrumbs and seasoning.

They're yum (and I always freeze them in batches uncooked).

However, these sound DIVINE - I'm going to try them this weekend - thanks OP!

Gloomtastic! · 28-02-2016 4:41pm

Just have to give a heads up to Bazmo and these infamous Stuffing Balls.

They're now a regular feature of every Sunday roast here - regardless of the meat we serve them with.

I've simplified their preparation by:

1. Buying Jumbo sausages.
2. With a sharp knife, a single incision along each sausage makes it easy to extract the meat contained within.
3. Everything is then thrown into a food processor and blitzed.

Thanks Bazmo!

BaZmO* · 28-02-2016 5:22pm

Cheers Gloomtastic!

I've also started to slit the sausages with a knife instead of trying to squeeze them out. Much easier way to do it and it was my OH that suggested it. You can also buy packs of sausage meat too if you want to go super quick and easy.

thomasm · 18-12-2016 9:53am

Going to make these this year. Just a quick question, the sausages in the pictures are in big chunks. Is everything wrapped around the sausages with these as the middle of the balls or do the sausages get broken up further

BaZmO* · 18-12-2016 10:20am

thomasm wrote: »

Going to make these this year. Just a quick question, the sausages in the pictures are in big chunks. Is everything wrapped around the sausages with these as the middle of the balls or do the sausages get broken up further

Everything gets squished together. Use your hands to make sure all the ingredients are mixed up fully, that's why kids love this recipe. A good tip is to leave the sausages out of the fridge while you're getting all the ingredients prepped. This stops your hands turning to ice while mixing together.

I'm actually making a big batch of these today to have ready to go next weekend. I'll just freeze them in batches and take them out the day before and form them into balls. Saves a lot of time.

RuckingSwimmer · 18-12-2016 1:49pm

Made a big batch of these to bring to my Mam's for Christmas dinner! My OH has a gluten intolerance so used Aldi's gluten free sausages and Lidl's gluten free bread. Was going by memory and forgot the egg but they bound together fine and my tester bit didn't fall apart. Put them in the freezer last night and into bags this morning - can't wait to eat them ðŸ˜

thomasm · 21-12-2016 10:40pm

Big batch in freezer ready to go. Made up a couple of testers first. Seriously nice, can't wait to roll em in gravy, thanks for posting

beertons · 21-12-2016 11:54pm

I'll be down in Kerry this year with the in laws. So no major cooking for me. Mother in law rang tonight. Wanted me to make stuffing balls, baz style, and a batch of roasties. Hey, if the lady is doing the bird, I oblige.

blueshed · 22-12-2016 3:39pm

heading to Aldi this evening to pick up some sausage meat and this year im thinking of making some like a meat loaf.

cook it in a tray or tin then slice it, reckon it might be perfect for sambos .

Gloomtastic! · 22-12-2016 6:19pm

blueshed wrote: »

heading to Aldi this evening to pick up some sausage meat and this year im thinking of making some like a meat loaf.

cook it in a tray or tin then slice it, reckon it might be perfect for sambos .

It might just sag down to a flat pancake. Roll it in some tinfoil, twist the ends together. Put in the fridge for a couple of hours before roasting for an hour or so. Leave in the tinfoil until cold.

Daintydoll1 · 22-12-2016 6:23pm

Awesome recipe thanks so much...always great to be able to prep as much as possible before the big day! I'm currently freezing a batch on a baking tray - can I just ask is it ok to pop them in to freezer bags once frozen through or what is the best way to store them?

BaZmO* · 22-12-2016 7:26pm

Daintydoll1 wrote: »

Awesome recipe thanks so much...always great to be able to prep as much as possible before the big day! I'm currently freezing a batch on a baking tray - can I just ask is it ok to pop them in to freezer bags once frozen through or what is the best way to store them?

I just freeze them in freezer bags, see pic below.

Then just leave them in the fridge the night before to defrost. It's important to spread them thin in the freezer bags so that they freeze and defrost quickly.

On the day I just cut open the bag(s) and score them in half, half again, etc. until they're divided into 16 even balls. I find that this is the quickest way to do them when strapped for time.

Daintydoll1 · 22-12-2016 7:50pm

BaZmO* wrote: »

I just freeze them in freezer bags, see pic below.

Then just leave them in the fridge the night before to defrost. It's important to spread them thin in the freezer bags so that they freeze and defrost quickly.

On the day I just cut open the bag(s) and score them in half, half again, etc. until they're divided into 16 even balls. I find that this is the quickest way to do them when strapped for time.

Thanks so much! That makes more sense than making them into balls and freezing them then which is what I didðŸ™ˆ I'll allow loads of time to defrost

Lisha · 24-12-2016 1:51pm

Stuffing balls done, ready to go for tomorrow.... I'm drooling already ðŸ˜Š

.red. · 24-12-2016 9:54pm

Lisha wrote: »

Stuffing balls done, ready to go for tomorrow.... I'm drooling already ðŸ˜Š

Mine are done too. Got the kids to help make them. Looking forward to the feast.
Merry Christmas everyone!

25-12-2016 12:16pm

Making these this morning to go with out dinner. Happy Christmas folks

savemefrom · 25-12-2016 12:19pm

I'm i the only one that uses potatoes instead of breadcrumbs?

BaZmO* · 25-12-2016 1:35pm

savemefrom wrote: »

I'm i the only one that uses potatoes instead of breadcrumbs?

Huh? Potatoes? Really? Sounds a bit odd tbh.

ChewChew · 27-12-2016 3:50pm

Made these yesterday and omg they were amazing. Everyone loved them! Thanks a mill op!

27-12-2016 5:34pm

These went down a treat on Christmas day. Thanks OP.

Corvo · 09-01-2017 1:37pm

Had these Christmas day, really really good and can be amended further if required (I added chilli because I'm a bit odd)

beertons · 05-08-2017 10:44am

We were discussing doing Christmas dinner this year before bed areir, and I wake up with a craving for these again. If you get an itch, scratch it.

Loire · 19-12-2017 10:24pm

Dearest Bazmo. I've just made a batch of these bad boys and they're in the freezer as we speak. Merry Christmas HoHoHo!!!

now online · 19-12-2017 11:32pm

Not made yet, but definitely on the menu!

.red. · 20-12-2017 7:46am

Mine are also in the freezer.
I could honestly give a few extras of these instead of the turkey and nobody would mind.

2012 Cooking Club Week 40: Stuffing Balls

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