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Crispy pork and apple stuffing balls recipe

This crispy pork and apple stuffing balls recipe is the perfect Christmas party food recipe. Great as either a Christmas party food idea or a Christmas dinner side dish, this pork and apple sausage stuffing recipe brings a lovely sweet and savoury side dish to any meal. This is a great sausage meat recipe to try as well, and you can really take your homemade stuffing balls up a notch with this crispy panko breadcrumb – who doesn’t like crispy stuffing balls after all?! We made these with our Proper Porkers British Sausages but our Apple Porkers Pork and Apple Sausages would also be amazing for this mini sausage meatballs recipe. Try these sticky sausage bites for more Christmas party food recipes to try this festive season, or try our alternative to these deep fried stuffing balls with our mustard sausage stuffing recipe instead.



1 pack The Jolly Hog Proper Porkers British Sausages

1 medium-size apple 

30g plain flour, seasoned with salt & pepper  

1 large free-range egg, lightly beaten  

45g panko breadcrumbs  

1lt oil for deep frying, we used sunflower 



Tracklements Spiced Honey Mustard, Fresh Chilli Jam or Apple & Cider Brandy Chutney 


  • To make this pork and apple stuffing balls recipe, squeeze the British sausage meat out of the skins into a large bowl. In another bowl, lined generously with kitchen roll, grate the apple before squeezing out the excess moisture. Discard the juice and place the grated apple in the sausage meat bowl.  
  • Mix together well before dividing the mixture into 18 equal balls. Place the balls in the fridge for 15 minutes to firm up whilst you prepare your breadcrumb coating.  
  • In 3 separate bowls prepare the flour, egg and breadcrumbs. First, place the chilled balls in the flour, ensuring they are completely coated. Shake off any excess flour before placing in the egg, followed by coating in the breadcrumbs. You may want to do this in batches.  
  • When all the balls are coated, heat the oil in a deep pan until hot. Test the temperature with a pinch of leftover breadcrumbs – you want the oil to sizzle nicely when they’re dropped in, this means your oil is ready.  
  • In batches, carefully lower the balls into the oil using a slotted spoon and allow to gently fry for 4 – 5 minutes until dark golden brown and cooked through. Ensure your oil is not too hot as the breadcrumbs will burn and the sausage meat inside will be uncooked.  
  • Using a slotted spoon, remove the balls from the hot oil and drain on some kitchen roll. Serve alongside a ramekin of Tracklements Spiced Honey Mustard, Fresh Chilli Jam or Apple & Cider Brandy Chutney. 

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