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I stumbled upon these Sausage Stuffing Balls while hunting for holiday snacks and they've now become our must-have treat. Rolling all those warm stuffing flavors together with sausage, bacon and cheese into bite-sized morsels was absolutely brilliant. These days my friends and family crowd around waiting impatiently for them to finish baking.
The Perfect Crowd-Pleasing Finger Food
The best thing about making these is how quick they come together. You'll only need four key ingredients and you can even use stuffing leftovers or boxed mix. I make batches to keep frozen for when friends drop by or when I need something tasty for gatherings.
The Ingredients
- Breakfast sausage: Pork works well but you can swap in turkey or chicken sausage too.
- Bacon: Make it super crispy to get that wonderful smoky taste.
- Stuffing: Leftover homemade or box mix both turn out great.
- Cheddar cheese: Grate it yourself for better melting and binding.
- Optional extras: Try adding diced onions, chopped celery or fresh herbs for more flavor.
The Steps
- First Things First:
- Get your oven hot at 350°F and cover your baking tray with parchment for easy cleanup later.
- Bacon Time:
- Get your bacon nice and crispy by cooking it around 15-20 minutes at 400°F, then cool and break it into bits.
- Stuffing Prep:
- Fix your stuffing and give it time to cool down a bit before mixing everything.
- Mix and Roll:
- Throw all ingredients into a large bowl, mix well, and shape into small balls about a tablespoon each.
- Into the Oven:
- Let them bake for around 25 minutes until they turn golden and cook through.
- Time to Share:
- Stick toothpicks in each one and serve them alongside some cranberry sauce.
Handy Tricks
- Keep Them Moist: Just add a tiny bit of water if your mixture feels too dry.
- Size Matters: Using a small cookie scoop helps make them all the same size.
- Add Some Fresh Herbs: A bit of fresh sage or thyme really boosts the flavor.
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Smart Shortcuts
- Plan Ahead: Shape your balls, freeze them on a baking sheet, then put them in a freezer bag. Add about 5 more minutes when cooking from frozen.
- Save Some: They'll stay good in your fridge for 4 days or in the freezer for a couple months.
- Warm Them Up: Reheat in the oven until hot throughout, roughly 15-20 minutes from the fridge or longer if they're frozen.
Frequently Asked Questions
- → Why are my balls falling apart?
Roll them tightly, and let the mixture cool a little before forming. The cheese binds it better as it cools.
- → Can I make these a day early?
Yes, shape them ahead and refrigerate uncooked. Bake them fresh for the best flavor and texture.
- → How do I check if they're cooked?
They'll be golden on the outside and should hit 160°F inside. Slice one open to confirm the sausage is fully done.
- → Can these be frozen?
Sure! Let them cool after baking, then freeze. When ready, reheat at 350°F for 15-20 minutes until warmed through.
- → What’s the best sausage to pick?
Breakfast sausage usually tastes great here, but feel free to use any type you like, including Italian for a different twist.