Apricot Hazelnut Sausage Stuffing Balls

Apricot Hazelnut Sausage Stuffing Balls

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. It is very popular indeed, especially with fries and gravy. In my travels south though, I have enjoyed sausage stuffing of several types and while I've mostly seen it 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, sliced and fried quickly in a little butter which I enjoyed with scrambled eggs and toast.

This recipe is only a starting point really for this ides, 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 favorites 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.

• 1 pound sausage meat, I've used bratwurst here
• 1/4 cup chopped bell pepper, red or orange
• 1/2 cup chopped dred apricote
• 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

Mix together well and then add:

• 2 cups freshly toasted croutons

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 185 degrees on a meat thermometer. Serve immediately.

Apricot Hazelnut Sausage Stuffing Balls

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. It is very popular indeed, especially with fries and gravy. In my travels south though, I have enjoyed sausage stuffing of several types and while I've mostly seen it 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, sliced and fried quickly in a little butter which I enjoyed with scrambled eggs and toast.

This recipe is only a starting point really for this ides, 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 favorites 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.

• 1 pound sausage meat, I've used bratwurst here
• 1/4 cup chopped bell pepper, red or orange
• 1/2 cup chopped dred apricote
• 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

Mix together well and then add:

• 2 cups freshly toasted croutons

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 185 degrees on a meat thermometer. Serve immediately.