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Best Easy Sausage and Sage Stuffing Balls Recipe

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These Sausage and Sage Stuffing Balls are a happy accident turned into a family favorite. They are golden brown on the outside, tender on the inside, and packed with savory flavor, making them the perfect side dish or appetizer for any occasion.

Ingredients

Scale
  • 1 lb (450g) bulk pork sausage
  • 4 cups (about 200g) day-old bread cubes
  • 1 medium yellow onion, finely diced
  • 2 celery stalks, finely diced
  • 3 cloves garlic, minced
  • 2 tablespoons fresh sage, chopped
  • 1 tablespoon fresh thyme leaves
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1 large egg, lightly beaten
  • 2 tablespoons unsalted butter, melted
  • Salt and freshly ground black pepper, to taste
  • Fresh sage leaves (for garnish, optional)
  • Flaky sea salt (for garnish, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a large skillet over medium-high heat, cook the sausage, breaking it up with a wooden spoon, until browned and cooked through, about 6-8 minutes. Leave about a tablespoon of fat in the pan. Transfer the cooked sausage to a large mixing bowl and let it cool for a few minutes.
  3. In the same skillet, add the diced onion and celery. Cook over medium heat for 4-5 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. Scrape everything into the bowl with the sausage.
  4. Add the bread cubes, fresh sage, and fresh thyme to the bowl. Toss everything together until the bread is evenly distributed.
  5. In a small bowl, whisk together the chicken broth and the beaten egg. Pour this mixture over the bread mixture. Toss gently but thoroughly until everything is evenly moistened. Let the mixture sit for 5 minutes so the bread can absorb the liquid.
  6. Taste the mixture and adjust salt and pepper. Using a small cookie scoop or your hands, form the mixture into 1.5-inch balls. You should get about 20-24 balls. Place them on the prepared baking sheet, spacing them about an inch apart.
  7. Brush the melted butter over the tops of each stuffing ball.
  8. Bake for 18-22 minutes, rotating the pan halfway through, until deep golden brown and crispy on the outside. For extra crispiness, broil for 1-2 minutes at the end, watching closely.
  9. Let the stuffing balls cool on the baking sheet for 5 minutes. Transfer to a serving platter, garnish with fresh sage leaves and a sprinkle of flaky sea salt if desired, and serve warm.

Notes

If using very dry bread, add an extra tablespoon or two of broth. The mixture should be moist but not wet. For best results, use day-old bread and do not overmix. Chilling the shaped balls for up to 2 hours before baking helps them hold their shape.

Nutrition

Keywords: stuffing balls, sausage stuffing, sage stuffing, Thanksgiving side, easy stuffing recipe, holiday appetizer

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