Mushroom Stuffing Balls

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

Servings
Serves: 4
Prep
15 mins
Cook
30 mins

Ingredients

  • 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

Method

  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.

Become part of the free Gressingham Supper Club and receive fantastic offers, recipe inspiration and cooking tips straight to your inbox.

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.