Mushroom Stuffing Balls

Just 45 minutes to create the perfect accompaniment for any roast.

Serves: 4
15 mins
30 mins


  • 500g good quality sausage meat
  • 300g mushrooms - finely chopped (a mixture is good, i.e button, oyster, chestnut)
  • 1 onion - finely chopped
  • 2 cloves garlic - finely chopped
  • Small bunch of parsley - finely chopped
  • 1 egg
  • 50g butter
  • 1 tbsp olive oil
  • Generous handful of breadcrumbs
  • Salt and pepper


  1. Pre-heat the oven to 200°C, Fan 180°C, Gas Mark 6
  2. Put a pan on a low to medium heat and add the oil and butter. Gently fry off the onion and garlic for 5 minutes, stirring occasionally.
  3. Add in the mushrooms and fry for a further 5-10 minutes, seasoning well and adding a touch of water if it dries too quickly.
  4. Take off the heat and allow to cool.
  5. Put the sausage meat, egg and parsley into a bowl and add the cooked onion and mushroom mix. Mix together well and season again.
  6. With wet hands, roll the mix into 1½ inch balls. If they are not holding well, throw in the breadcrumbs and combine until the mixture is firm.
  7. Lightly oil a baking tray and place the balls onto it. They are ready to go into the oven and take 30 minutes to cook.

Our Story

The Gressingham duck is a unique breed that first came about when the small but flavourful wild Mallard was crossed with the larger Pekin duck giving a meaty, succulent duck with more breast meat, less fat and a rich gamey flavour.