Apricot Hazelnut Sausage Stuffing Balls. A unique combination of tastes and textures in individual sized portions of this great sausage stuffing.
Apricot Hazelnut Sausage Stuffing Balls
Originally published Jan 2013.
We don’t really do sausage stuffing here in Newfoundland. Our poultry is almost always stuffed with what we call “dressing” which is basically just bread crumbs, onions and summer savoury. RECIPE HERE.
Newfoundland Dressing
It is very popular indeed, especially with fries and gravy. In my travels south though, I have enjoyed sausage stuffing of several types.
Dried apricots can be substituted with other dried fruit like cranberries or figs.
While I’ve mostly seen sausage stuffing cooked in a casserole dish, this method makes large meatballs for individual servings which I like very much.
I froze a couple of the leftovers and thawed them for breakfast a few days later. They were sliced and fried quickly in a little butter which I enjoyed with scrambled eggs and toast.
Apricot Hazelnut Sausage Stuffing Balls
Get creative with this sausage stuffing recipe.
This sausage stuffing recipe is only a starting point really for this idea, you can mix up the nuts and dried fruits or omit one or the other. I’ve used bratwurst here for the sausage but your own favourites will do as well as changing up the herbs and spices.
Many recipes are just good starting points and this one is an excellent example of that.
Use any good quality sausage.
It really doesn’t matter too much what kind of sausage you like. I prefer lightly seasoned sausage for this recipe but you can use any kind you like.
Bulk sausage meat is not often available around here but I just remove the casings on regular sausage links and add to the recipe.
Roasted hazelnuts, almonds, macadamia nuts, walnuts and pecans. Use any you like or a combination of nuts.
You might also like our collection of Best Thanksgiving Side Dishes, which are also great at Christmas or at family dinners year round.
This recipe is also part of our complete Sunday dinner menu. Be sure to check out hose as well.
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Apricot Hazelnut Sausage Stuffing Balls
Apricot Hazelnut Sausage Stuffing Balls. A unique combination of tastes and textures in individual sized portions of this great sausage stuffing.
Ingredients
- 1 1/2 pounds sausage meat, I've used bratwurst here
- 1/4 cup chopped bell pepper, red or orange
- 1/2 cup chopped dried apricots
- 1/2 cup toasted chopped hazelnuts
- 1 tsp herbs de Provence (or other dried herbs of your choice)
- 1/2 tsp freshly ground black pepper
- pinch salt
- 3 cloves minced garlic, minced
- 2 cups freshly toasted croutons (see note)
Instructions
Mix together the sausage, peppers, apricots, hazelnuts, herbs, salt, pepper and garlic until well combined.
Mix in the croutons until evenly distributed
Form into 3 inch balls and place on a baking sheet.
Bake at 350 degrees F for about a half hour or until the internal temperature reaches about 175 degrees on a meat thermometer.
Serve immediately.
Notes
For the croutons, you can just toast a few slices of bread and cut them into cubes.
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Nutrition Information
Yield
8Serving Size
1Amount Per Serving Calories 360Total Fat 28gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 21gCholesterol 61mgSodium 595mgCarbohydrates 17gFiber 2gSugar 5gProtein 18g
The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.
Margo
Monday 7th of October 2024
Can you use dried bread crumbs instead of croutons?
Ани
Monday 28th of January 2013
Delicious!